3 | Making Violet Syrup

 

How to Make Violet Syrup

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  Harvest 2-3 cups of violet flowers.
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  Remove calyces (green part at base of flower) and stems and put flowers in a glass jar
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  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)
  
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  Cover with  something non-metallic and non-plastic and allow to sit overnight or for 24 hours
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  Strain flowers out  of water and admire the beautiful color/scent.
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  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.
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  Heat VERY gently until all of the sugar has dissolved. Give ti a few more stirs adn remove from heat.  
  
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  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.)
  
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  Allow to cool, add a lid and store in the fridge for 3-6 months
  

What to do with Violet Syrup

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  Use it like regular syrup (pancakes, waffles, etc)
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  Use as a topping for vanilla ice cream
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  Add to baked goods for flavor
  
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  Make fancy drinks out of it (see below)
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  Add to whipped cream for trifles or dipping fruit/chocolate
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  Mix into icing for cake or cookies
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  Add to hot or iced teas in place of honey
  

Image by Camille Freeman

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Fancy Violet Beverage

I don't have a cute name for this, but I'm open to ideas!

Ingredients

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  1-2 ounces gin (vodka works, too)
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  Juice of 1/4 - 1/2 lemon 
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  1-2 TBSP violet syrup
  
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  6-7 ounces sparkling water
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  spring of mint or lemon balm for garnish
  

Directions:

Pour all ingredients over ice, stir or shake, and enjoy. 

 

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