Violet syrup

1. Select only the freshest and most unblemished violets in your garden.
2. Place violet petal in a deep bowl and pour the boiling water over them.
3. Weigh down with a heavy dish to keep them submerged.
4. Place the bowl in a draft-free place at room temperature for 24 hours.
5. Line a colander with layers of rinsed cheesecloth and place over a bowl.
6. Pour violets and liquid into colander, squeezing out juice from the violets; discard the violets.
7. Place sugar, lemon juice and water in a saucepan and boil into a very thick syrup, near the candy stage.
8. Add violet water and bring to a rolling boil.
9. Boil 10 minutes or until thickened.
10. Pour into sterile bottles.
11. Allow to cool, then seal and refrigerate.
12. Serve with ice water or club soda.
13. Variation: substitute 4 cups fragrant rose petals and add 1 cinnamon stick per bottle of syrup.
14. Makes: 2 quart.