Crystallized Violets Recipe

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Ingredients:

Serving

fresh violet fresh edible flower
6 fl oz water (175 ml)
1 lb sugar (450 g)

Directions:

You will need:.
Greaseproof paper
Saucepan
Kitchen paper
Slotted spoon.
Pick a bunch of violets on a dry day, lay them out on kitchen paper, checking they are undamaged and free from pests.
Pour the sugar and water into a saucepan and boil the mixture for 5 minutes.
Now carefully drop the flowers into the syrup and boil for another minute.
Use a slotted spoon, remove the flowers and slip them on to greaseproof paper.
Leave them until the next day when they should be dry and hard, ready to be stored.
Note* Make sure you pick flowers that have not been sprayed with pesticide!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	145.88 Kcal (611 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	1.05mg	0%
Potassium	0.75mg	0%
Total Carbs	37.5g	13%
Sugars	36.75g	147%
Calcium	1.9mg	0%

Amount Per 100 g
Calories	278.92 Kcal (1168 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	2mg	0%
Potassium	1.43mg	0%
Total Carbs	71.7g	13%
Sugars	70.27g	147%
Calcium	3.5mg	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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