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Preserved Violets Roses Recipe
|Hot water||1 Cup (16 tbs)|
|Granulated sugar||2 Cup (32 tbs)|
|Fresh stemmed violet||4 Cup (64 tbs), washed and drained (Do Not Bruise Petals.)|
|Rose buds||2 Cup (32 tbs), washed, drained, stemmed|
Serving size: Complete recipe
Calories 2004 Calories from Fat 45
% Daily Value*
Total Fat 5 g8.3%
Saturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1144.8 mg47.7%
Total Carbohydrates 484 g161.4%
Dietary Fiber 28.8 g115.2%
Sugars 399.6 g
Protein 32 g64.5%
Vitamin A 445.4% Vitamin C 22.4%
Calcium 113.5% Iron 122.3%
*Based on a 2000 Calorie diet
Add the flowers; set on a medium flame and let syrup simmer until it reaches the soft ball stage in cold water.
Stir flowers gently with wooden spoon.
Remove from flame and continue to stir until the syrup begins to granulate and reaches the consistency of coarse meal.
Empty over a wire rack or colander and shake off the extra sugar.
Cool and pack into jars, and seal.
They will keep indefinitely.
Use them to decorate cakes, to garnish fruit salads, tea plates, or serve in little cut-glass compotes.