| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Wild violet blossoms* |
| 1 1/2 |
c |
Water, divided |
| 1 |
md |
Lime , juice of |
| 2 1/3 |
c |
Sugar |
| 1 |
pk |
(1 3/4 oz) powdered pectin |
INSTRUCTIONS
Here's one I found in my "collectors edition" of Taste of Home. Untried by
me.
Rinse violet blossoms well and place in a blender. Add 3/4 cup water and
lim juice; blend well. Gradually add sugar, blending until a smooth paste
is formed. In a saucepan, combine pectin and remaining water; bring to a
boil and boil for 1 minute. Add to blender and blend for 1 minute. Quickly
pour into prepared jars or glasses and sea.
*Be sure to use the common wild purple violet, not the African violet
(often grown as a houseplant) Posted to TNT - Prodigy's Recipe Exchange
Newsletter by "Lilia Prescod" <lprescod@itrc.uwaterloo.ca> on May 1, 1997
A Message from our Provider:
“You’re never too young for God”