Crystallized Violets - cooking recipe

Ingredients

fresh violet fresh edible flower
6 fluid ounces water (175 ml)
1 lb sugar (450 g)

Preparation

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!