recipes using violets

Violet Simple Syrup! Perfect in cocktails ( like a Violet infused French 75) or mocktails. Think Mothers Day, Bridal Showers or Weddings. Romantic, floral &amp; feminine. The possibilities are endless!

Violet Syrup

filtered water,

white sugar

lemon

Collect violets that are free from pesticides. Remove leaves, stems and calyx-  basically remove everything that isn&#8217;t a purple petal.

Bring 1 cup of filtered water to a simmer in a small pot. Turn the heat off, let the water stand 5 minutes to cool slightly, then add the violets to the pot, stir, and let cool completely. Do NOT boil the violets. Cover with a kitchen towel and let stand for at least 24 hours on the kitchen counter.

Strain the violet-infused water through a fine-mesh sieve, gently pressing any additional liquid from the violets. Return strained violette water to a bain-marie. Add sugar. (For every cup of liquid yielded, add 1 cup of sugar)

Stir sugar into the violet water over a bain-marie or in the same pot over very very low heat, just until the sugar dissolves and is incorporated.  DO NOT SIMMER or BOIL as you will lose the gorgeous color of the violets. Just warm enough to dissolve the sugar.  You should have a beautiful cool blue-hued syrup.

Optional

To turn the syrup to more of a clear purple color as you see here, stir in one drop of lemon juice, one drop at a time (1-3 drops) or if you prefer the cool blue hue, leave the lemon out! Too much lemon will make the color completely disappear- so be careful here.

Store the syrup in a bottle or jar in the refrigerator for up to 6 months.

This is my second year making this recipe and I love it so much! Last year I made it with violets in my yard and neighbor's yard. It was a pinkish-purple, with a lovely delicate flavor. This year I found a patch of violets at my grandparents' property and used those. It was much more blue and the violet fragrance and flavor much more apparent. I believe both are viola odorata, but the difference was neat! Thank you for sharing.

Lost all color after stirring in the sugar. Not sure what I did wrong but this is my first time making violet syrup. It's still nice and sweet just not purple.

I had a similar issue, mine was a blue turqoise color and I put in too much lemon, more than 5 drops, whoops, it quickly went from blue to purple to almost clear, had better luck on my second batch, less lemon juice is better.

Great! I only used 1 c sugar and liked it very much.

My syrup is a beautiful purple but it smells super weird. While it was steeping it smelled like downright nasty. Tastes just like sugar though, really. Did I do something wrong? It's more vegetable than floral.

A very nice little syrup!

Our local violets have large calyxes, so I just used the petals. It's very mild and has a faint blueberry taste.

Thank you for taking the time to write the recipe!

Loved doing this! How long do you think it’s safe to keep in the fridge?

I have wild violets in my yard here in Colorado, most are purple and a few are white, all smell amazing and I’ve even eaten a few and they taste wonderful. I only had enough for a small batch. I followed your recipe but used half the sugar since I prefer to eat as few carbs as possible. It smells and tastes amazing and the color is perfect! I mixed some with lemonata pellegrino  and gin and it turned a beautiful rosy purple color and is so delicious. Thanks for the great recipe.

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Violet Syrup

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