Weeding. There no other garden chore that is so destructive and satisfying at the same time. With elbow grease, plastic, paper and heavy mulching, we’ve managed to remove many undesirable plants from our garden. One of the plants that has been defying all our efforts to this time has been violas. Not African Violets but those little, pesky, violet spring blooming flowers that pop up in lawns and shady areas.
This year, I am sparing them from the sharp edge of the weeding tool.
Why? Sweet Violet Sirup.
On our walking trip along the Le Puy Way of the Camino de Santiago this summer, one of the most refreshing drinks we encountered was chilled violet water made from home-made violet (viola) sirup. It’s the French answer to Iced Tea and much tastier.
Here’s the recipe:
1 cup viola flowers, remove stems and rinse. Put into a glass (Mason) jar.
Pour 1 cup of boiling water over the flowers and let mixture sit covered for 24 hours.
Put mixture in saucepan, add 1 cup sugar and bring to a low boil, stir until all the sugar has dissolved. Strain through a fine sieve or cheesecloth, label bottle and store in a cool place for up to 12 month.
A little of the sirup goes a long way; add to plain or sparkling water, ice cream, etc.