By Auguste Escoffier
Pick 250 g (9 oz) violet petals, wash them and place into 7½ dl (1⅓ pt or 3¼ U.S. cups) boiling syrup. Allow to infuse for 10 minutes, pass through a strainer and allow to cool. Add the juice of 3 lemon.
The mixture should be at 20°–21°.
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