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The Hirshon Violet Syrup

  • Total Time: 0 hours


Units Scale
  • 4 cups of Violets; freshly picked and unsprayed
  • 2 cups of Boiling water
  • 6 cups of Sugar
  • The juice from 1 Meyer Lemon (preferred as it’s less acidic) or a regular lemon
  • 2 cups of room temperature Water


  1. Select only the freshest and most unblemished violets in your garden or from the wild. Place violet petals in a deep bowl and pour the boiling water over them. Weigh them down with a heavy dish to keep them submerged. Place the bowl in a draft-free place at room temperature for 24 hours.
  2. 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 and water in a saucepan and boil into a very thick syrup, near the candy stage.
  3. Add violet water and bring to a rolling boil. Add lemon juice in small amounts until desired color is attained. Boil 10 minutes or until thickened. Pour into sterile bottles. Allow to cool, then seal and refrigerate.
  • Prep Time: 0 hours
  • Cook Time: 0 hours

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