Beverages > Syrups

Blue Violet Syrup Recipe

Ingredients with Measurements:
- 2 cups blue violet flowers
- 2 cups water
- 2 cups granulated sugar
- 1 tablespoon lemon juice

Special Equipment Needed:
- Medium saucepan
- Fine mesh strainer
- Cheesecloth
- Glass jars with lids

Step-by-Step Instructions:

1. Rinse the blue violet flowers in cold water and remove any stems or leaves.
2. In a medium saucepan, combine the flowers and water. Bring to a boil over medium-high heat.
3. Reduce the heat to low and let the mixture simmer for 10 minutes.
4. Remove from heat and let cool for 5 minutes.
5. Strain the mixture through a fine mesh strainer lined with cheesecloth into a clean saucepan.
6. Add the sugar and lemon juice to the saucepan and stir until the sugar dissolves.
7. Bring the mixture to a boil over medium-high heat, stirring occasionally.
8. Reduce the heat to low and let the mixture simmer for 10-15 minutes or until it thickens.
9. Remove from heat and let cool for 10 minutes.
10. Pour the syrup into glass jars and let cool completely before storing in the refrigerator.


Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
Medium-high heat for boiling and medium-low heat for simmering.
Serving size:
Makes about 2 cups of syrup.

Nutritional information:
Calories: 70
Fat: 0g
Carbohydrates: 18g
Protein: 0g
Sodium: 0mg
Fiber: 0g
Sugar: 18g

Substitutions for ingredients:
- Blue violet flowers can be substituted with other edible flowers such as lavender or rose petals.
- Lemon juice can be substituted with lime juice or orange juice.

Variations:
- Add a few drops of vanilla extract or almond extract for extra flavor.
- Use honey instead of sugar for a healthier option.
- Add a pinch of cinnamon or nutmeg for a warm spice flavor.

Tips and Tricks:
- Make sure to rinse the flowers thoroughly to remove any dirt or debris.
- Use a fine mesh strainer and cheesecloth to remove any impurities from the syrup.
- Store the syrup in glass jars with lids to keep it fresh for longer.

Storage Instructions:
Store the syrup in a glass jar with a lid in the refrigerator for up to 2 months.

Reheating Instructions:
Reheat the syrup in a saucepan over low heat until warm.

Presentation Ideas:
Serve the syrup in a small glass bottle or jar with a label and ribbon for a homemade touch.

Garnishes:
Garnish with a fresh blue violet flower or a slice of lemon.

Pairings:
The syrup can be used as a topping for pancakes, waffles, ice cream, or yogurt.

Suggested Side Dishes:
Serve with fresh berries or fruit for a sweet and refreshing dessert.

Troubleshooting Advice:
- If the syrup is too thin, let it simmer for a few more minutes until it thickens.
- If the syrup is too thick, add a little water to thin it out.

Food Safety Advice:
Make sure to use only edible flowers and wash them thoroughly before use.

Food History:
Blue violet flowers have been used for medicinal purposes for centuries and are also used in cooking and baking.

Flavor Profiles:
The syrup has a sweet and floral flavor with a hint of lemon.

Serving Suggestions:
Serve the syrup in a small glass bottle or jar with a label and ribbon for a homemade touch.

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Taste: Sweet, Floral, Fruity, Tangy, Aromatic