Violet Jelly

Using apple and red grapes as the base, sirop de violettes from Toulouse and a dash of violet essence makes a very good jelly. You need to rely on your palate and eye to judge quantities, as the colour will depend on how much colour the grape skins release as you cook them. Spooned over ice-cream on top of a meringue, the jelly makes an exquisite dessert. I also use it as the base for my violet ice-cream.