Categories: Beverages, Syrups 
      Yield: 1 bottle 
  
      4 c  Violets; freshly picked             6 c  Sugar 
           -unsprayed                          1    Lemon; juice of 
      2 c  -Boiling water                      2 c  -Water 
  
  To serve syrups: place several tbsp in tall glasses and fill with sparkling 
  water and ice cubes 
   
  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 SOURCE: _From My Grandmother's Kitchen: A Sephardic 
  Cookbook_ by Viviane Bichech Miner