Product Information

Well, the aspect of adaptability is present in the MONIN Violet Syrup. Whether it is for a wide variety of drinks or desserts, add a mild yet tasty springtime flavour and distinctive brightness via this sophisticated syrup.

It's fair to say violets are versatile. As a flower, they have an eye-catching appearance highlighted by a purple hue. As a food, they can bring those aesthetic qualities alongside a fragrant, floral taste to savour.

The History

The violet flower, as an ingredient, has traversed a diverse historical journey. Dating back to the 14th century, it became a part of almond-flavoured rice pudding, where its petals were ground into the mixture. In the Tudor period, violets added a burst of colour to otherwise dull salads, as Elizabethans candied the flowers, incorporating them into various desserts. In France, violets were used to garnish meat dishes like veal.

During the Edwardian era, violets took on a new role in culinary creations, being paired with chocolate in the form of Prestat Violet Creams, a luxurious treat enjoyed by the upper class. Despite their elite origins, these chocolates are now accessible to a much broader audience, making them a delight for various people. Parma violets, a staple in British confectionery for over 70 years, have a polarizing reputation due to their distinctive floral flavour, reminiscent of Marmite.

Moreover, the Victorian tradition of crystallising violets has experienced a revival in more recent times. These visually stunning crystallised violets can improve a mundane dessert, especially when paired with dark chocolate.

Key features

• Suitable for vegetarians & vegans No artificial colouring or preservatives Kosher certified