Joanne was kind enough to let me share her recipe for violet syrup with all of you. She was inspired by a friend of hers who gave her a jar last year. Joanne says it is yummy on pancakes. I have a cocktail using the violet syrup.
Gather your violets and rinse well.
Pack them in glass jar and cover with pour boiling water.
Let sit in a dark place for 24 hours
Drain violet' using cheese cloth/sieve into a bowl. Squeeze cloth to extract all the liquids.
Measure the amount of liquid and add same amount of sugar. For instance, if you have one cup liquid, add one cup sugar. You can use less sugar but that will affect the viscosity and you will have a thin syrup.
Pour syrup in a pan and add sugar. Cook on high heat until sugar has melted.
Pour into jars.