Fio/let Syrup
Ingredients
Directions
Make the infusion
Boil the water and add the garden violet flowers.
Let the flowers steep in the boiling water for half a day in a warm place.
Strain the mixture through a cloth to remove the flowers.
Make the syrup
In a glass, combine the strained liquid with the sugar.
Place the glass in a pot of water over low heat until the sugar melts completely.
Seal the glass.
Let it cool; your syrup is ready.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Garden violet flowers
- Provide the flavour and blue colour that the infusion carries into the syrup.
- Crystallized white sugar
- Sweetens the syrup and gives it body as it dissolves into the liquid.
- Water
- Acts as the solvent that extracts the flowers' flavour and dissolves the sugar.
The step that matters
Dissolving the sugar gently over low heat. Heating the sugar slowly in a water bath dissolves it fully without scorching. Overheating can caramelise the sugar and change the flavour and colour of the syrup.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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