Violet Jelly

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.

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