24/03/2013
Nonostante la pioggia, la primavera è pronta ad esplodere e da brava campagnola, oggi mi sono lasciata ispirare da un magnifico boschetto di Violette Mammola.
E cosa c'è di meglio se non un delizioso sciroppo di violette o delle violette candite? Ecco a voi una ricetta recuperata da internet
Ingredients:
sweet violets, about 3 ounces (6 handfuls)
300 ml boiling water (1/2 pint)
600 g white sugar (20 ounces)
Directions:
1. You need a bain-marie for this recipe and a sterilised bottle.
2. Remove all of the green, stalks and leaves from the violets and put the flowers into a non-reactive metal pan or in the top of a bain-marie. Pour the boiling water over the flowers, cover with a lid and allow to infuse overnight or for 24 hours.
3. The next day, add the sugar to the water and violets. Bring the water in the bottom of the bain-marie to a boil and keep stirring the violet mixture until the sugar has completely dissolved. Keep the water at a rolling, but gentle boil. If you don’t have a bain-marie, place the sauce pan on top of larger pan with water underneath.
4. Strain, bottle and label the violet syrup and keep in a cool place, or the fridge for up to 6 months. Use in cakes, scones, pancakes, icings, butter creams, ice creams, biscuits (cookies), beverages, cream puddings etc.
Read more at: http://www.food.com/recipe/traditional-sweet-violet-syrup-416575?oc=linkback