VIOLET SYRUP

      Title: VIOLET SYRUP
  Categories: Jewish, Beverages, Flowers
       Yield: 1 Servings
  
       4 c  Violets; freshly picked
            -unsprayed
       2 c  -Boiling water
       6 c  Sugar
       1    Lemon; juice of
       2 c  -Water
  
   Select only the freshest and most unblemished violets in your garden.
   Place violet petal in a deep bowl and pour the boiling water over
   them. Weigh down with a heavy dish to keep them submerged. Place the
   bowl in a draft-free place at room temperature for 24 hours. Line a
   colander with layers of rinsed cheesecloth and place over a bowl.
   Pour violets and liquid into colander, squeezing out juice from the
   violets; discard the violets. Place sugar, lemon juice and water in a
   saucepan and boil into a very thick syrup, near the candy stage. Add
   violet water and bring to a rolling boil. Boil 10 minutes or until
   thickened. Pour into sterile bottles. Allow to cool, then seal and
   refrigerate. Serve with ice water or club soda. VARIATION: Substitute
   4 cups fragrant rose petals and add 1 cinnamon stick per bottle of
   syrup. MAKES: 2 QUARTS
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