Soak the gelatin in cold water. Gently and carefully wash the violets and dry them a little.
Slightly warm the elderberry syrup.
Squeeze the gelatin and then dissolve it in the warmed syrup.Then let the jelly cool slightly.
Pluck the violets from the flower stems – cut them into pieces if necessary – and carefully stir them into the overcooled jelly and place it in a glass.
Serve the violet jelly with desserts, ice cream or cheese.