One of my summertime favourites. Indians use a lot of floral essences in their desserts and, having discovered this violet syrup, I find myself using it often. But you can substitute 1–2 teaspoons of rose essence mixed with icing sugar to taste, if you prefer a rose flavour. For the berries, I like to use sliced strawberries, raspberries and blueberries during the summer, then blackberries later in the year. Blackberry and violet is an amazing flavour combination. If you want to lighten the taste slightly, try adding 2 tablespoons of Greek yogurt to the cream mixture.