---------- Recipe via Meal-Master (tm) v8.04
  
       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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