Time
15 Minutes
Difficulty




Ingredients
For 1 people
- 1 Punnet Merry Mellody Viola Flowers
- 30 mL Gin
- 100 mL Tonic
- 2 cup(s) Water
- 5 tablespoon(s) Caster sugar
Featured Chef's Recipe

Method
- Place 1 punnet of Viola flowers into a saucepan with 2 cups of cold water and bring to the boil. Boil for approximately 5 minutes.
- Remove flowers from the saucepan and stir in caster sugar over a low heat until disolved.
- Allow to cool. Syrup will retain the colour and flavour of the bloom.
- Place ice in the glass. Add gin and tonic. Stir in 4 tablespoons of viola syrup. Garnish with fresh viola flowers
- Note: you will have left over Viola sugar syrup which will keep refridgerated for up to 1 month.