Early spring is the perfect time to get out and forage for edible flowers. Wild Violets are easy to identify and collect. (See more about growing Wild Violets here.) You can eat both their flowers and foliage. For the purposes of this recipe, collect just the flowers.
The taste of these Wild Violet syrup is like a light grape juice. It can be used as a flavor syrup in a SodaStream or as a flavoring for a cocktail or mocktail. You can also use it in baking recipes that call for light simple syrups.
It can take a few hours to collect enough of these tiny violets to make a whole cup, so if you can get a 1/4 up or 1/2 cup just adjust the recipe proportions accordingly. Basically, it is one part violets to one part water to one part sugar.
The taste of these Wild Violet syrup is like a light grape juice. It can be used as a flavor syrup in a SodaStream or as a flavoring for a cocktail or mocktail. You can also use it in baking recipes that call for light simple syrups.
It can take a few hours to collect enough of these tiny violets to make a whole cup, so if you can get a 1/4 up or 1/2 cup just adjust the recipe proportions accordingly. Basically, it is one part violets to one part water to one part sugar.
Level: easy Cost: inexpensive Use: edible/gift
Materials:
- 1 cup+ water
- 1 cup sugar
- a few drops of lemon juice
- food coloring (optional)
- a glass jar with lid
Step 1: Collect the wild violets. Look for them off the beaten path and not in areas where dogs do their business and chemicals are sprayed.
Tips and Care:
Step 1: Collect the wild violets. Look for them off the beaten path and not in areas where dogs do their business and chemicals are sprayed.
Step 2: Select a large glass jar with a lid. (I cleaned out an old pickle jar.) Place the violets inside and pour in 1 cup of boiling water. Let sit out on a counter overnight to steep.
Step 3: The next day, shake it up and scoop or strain out the violets. Press the violets against the lid or strainer to extract further juice and flavor from them. Discard the used violets in your compost.
Step 4: Add a cup of sugar and then more hot water up to just below the top of the jar. Close the lid tightly and shake it vigorously to blend in the sugar.
Step 5: The syrup is done, but will not look purple. To get the nice lavender color, add a few drops of lemon juice.
Step 6: I wanted a deeper purple color, so I added a few drops of red and blue food coloring and stirred it up.
Step 7: Allow to cool and then label it. Use it in drink and baking recipes as desired. Store in the refrigerator.
Tips and Care:
- This same recipe can be followed to make a flavor syrup from other edible flowers such as roses or lilacs.
- It can store for up to two weeks in the refrigerator.
- This syrup has health benefits such as being high in vitamin C and A.
- You can pour some into little bottles and tie a ribbon on each to give them out as a pretty gift.
- If you use an alternative sweetener, like honey or brown sugar this will effect the color and it may not look as clear or deep purple.
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