Violet Syrup 25cl

Ingredients: sugar, water, aroma, acidifier: citric acid, red and blue food colouring

Nutritional information (per 100ml): Energy 350 Kcal / 1486 kJ; Fats <0.1g including saturated fatty acids 0g; Carbohydrates: 87.1g of which sugars 84g; Proteins <0.1g; Salt <0.01g.

In the kitchen, violets are mainly used to make syrup or jelly. More and more, it is being used whole in salads, soups and cakes. It adds a touch of elegance and enhances the presentation of a dish, even if it is simple.
Sweet violet is a pectoral plant, so it is good for coughs. The flower is a good eyebath, the syrup is antiseptic and laxative, and in phytotherapy the whole plant is used as a skin drainer and to stimulate the immune and circulatory systems.
The bright colours of the flowers are a beautiful addition to savoury dishes and their fragrance can be used to flavour mousses and creams. The petals can also be eaten crystallised. They are also used in confectionery.