How to Make Violet Syrup
Harvest 2-3 cups of violet flowers.
Remove calyces (green part at base of flower) and stems and put flowers in a glass jar
Bring 2-3 cups of filtered or distilled water to a boil. Allow to cool slightly before covering violet flowers. Fill jar until flowers are covered with 1-2 inches to spare (they float so the inches will be at the bottom)
Cover with something non-metallic and non-plastic and allow to sit overnight or for 24 hours
Strain flowers out of water and admire the beautiful color/scent.
Measure how much liquid you have now. Add it to a pot. Add double that amount (or 1.5x) of white sugar into the pot as well.
Heat VERY gently until all of the sugar has dissolved. Give ti a few more stirs adn remove from heat.
If desired, add a few drops of lemon juice and/or a single frozen blueberry to deepen the color. (If using blueberry, strain out after mixture cools.)
Allow to cool, add a lid and store in the fridge for 3-6 months
What to do with Violet Syrup
Use it like regular syrup (pancakes, waffles, etc)
Use as a topping for vanilla ice cream
Add to baked goods for flavor
Make fancy drinks out of it (see below)
Add to whipped cream for trifles or dipping fruit/chocolate
Mix into icing for cake or cookies
Add to hot or iced teas in place of honey
Image by Camille Freeman
Fancy Violet Beverage
I don't have a cute name for this, but I'm open to ideas!
1-2 ounces gin (vodka works, too)
Juice of 1/4 - 1/2 lemon
1-2 TBSP violet syrup
6-7 ounces sparkling water
spring of mint or lemon balm for garnish
Directions:
Pour all ingredients over ice, stir or shake, and enjoy.
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