1 C. sugar
1 C. water
3-4 C. loosely packed violets
1 green cardamom pod, crushed
A few cranks of freshly ground black pepper
sparkling water

In a large pan, combine the sugar and water by stirring with a wooden spoon. Bring the mixture to a boil, and let it roll for one minute. Turn off the heat, and fold in the tiny purple flowers, black pepper, and cardamom. Cover, and let stand for a day. Bring the mixture back to a boil for one minute. Carefully strain out the solids, and reserve them for a future recipe (coming next week). Also with care (for Pete’s sake, don’t burn yourself!), pour the remaining lavender-hued syrup into a sterilized pint jar, and let it cool to room temperature before refrigerating. To make violet cardamom soda, combine 2 T. of violet cardamom syrup (or more, if it suits you) with 16 oz. of icy cold sparkling water.