Syrup Op Violets
Ingredients
Directions
Dissolve the cane sugar in the distilled water.
Allow the mixture to cool.
Once cool, add the essence of violets.
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
- Cane sugar
- Provides sweetness and body, and dissolves to make the syrup base.
- Essence of violets
- Adds the floral aroma that defines the syrup.
The step that matters
Allow the mixture to cool before adding the essence of violets. Floral aromatic compounds are volatile and can dissipate or change flavor when heated, so adding the essence once the syrup has cooled helps preserve its scent and taste.
“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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.