Purple Wild Violet Syrup Recipe

The result is a beautiful syrup that can be used to replace a clear simple syrup. It goes well with desserts such as ice cream or cakes and makes a lovely addition to cocktails.

This edible flower is brought to life with a rich simple syrup which is two cups of sugar to one cup of water as opposed to a one-to-one ratio. Rich simple syrups add flavor and sweetness to cocktails, sparkling water, and lemonades.

They're also easy to make and keep for months in the refrigerator. Then, when you want to use them, just strain out the solids and pour them into a measuring cup. If you're using it for cocktails, you can dilute it with ice water before adding using it.

Violets are edible, but not all species are safe to eat, such as African violets. Common blue violets are what I'm working with and are common in many areas. Some contain compounds that are toxic if ingested in large quantities.

In general, if you're using the petals of violets as an ingredient in cooking or baking, you should only use those from species known for being edible. When foraging for violets, consult a guide or identification app before consuming.

Violet species that have been traditionally used as food include Viola odorata (sweet violet), V. tricolor (Johnny-jump-ups), and V. lutea (yellow pansy).

If foraging, make sure they are from an area not sprayed with pesticides. If you're buying them at your local grocery store, look for organic ones.

Any type will work, but this is a case where I'll use white sugar so wild violet syrup has the best chance for a bright color than brown or raw cane sugar.

Use spring or filtered water if possible for best results. You can also use tap water with no ill effects, but it may slightly affect the color and flavor.

A few drops of fresh lemon juice is the secret to getting a vibrant color.

For tools, it's pretty low effort, but I like to make this syrup in a mason jar so I can shake it every once in a while, and a good rubber spatula to periodically scrape down the sides, so all the sugar is incorporated into the syrup.

Making your violet syrup is simple and easy, and the result is a beautiful purple syrup that can be used in desserts, drinks, and cocktails.

Gather your ingredients, gently rinse the flowers in cold water to remove any dirt or bugs, and dry them with paper towels. Once dry, add flowers to a glass jar or container with a lid. Some people will remove the violet petals from the green part, but I kept in on here.

Briefly bring water to boil for 2 minutes, then remove from heat, add water to the wild violets, and make sure flowers are fully submerged.

Let this mixture sit for 24 hours at room temperature (so the color can be fully infused into the water). The next day, strain out all of the solids by pouring through a fine-mesh strainer or cheesecloth (this is so you don't lose any of that precious violet color).

Pour the strained violet water into a medium saucepan and heat on low, and stir the sugar into the water until it dissolves completely,

To get a vibrant violet color, I add just a drop of lemon juice. For a bluer hue, I'll leave out the lemon juice. The chemical reaction is a result of the acid lowering the PH of violet water.

Pour the finished syrup into a clean glass bottle with a lid (make sure it has one before you start making it! Once cooled, enjoy!

The secret to making the best violet syrup is to use fresh violets and make the violet-infused water ahead of time before adding sugar and not boiling them. Boiling will destroy their delicate flavor and aroma. If you can't find fresh violets, you can substitute dried violets in this recipe. Violet syrup can be made with or without alcohol, and either way, it will keep in the refrigerator for up to two weeks.

This violet syrup recipe is sweet, floral, and delicious. It's great in cocktails and soda, but as with any flavored syrup, you can also use it to flavor other drinks. Here are three quick drinks to get you started:

This is my favorite way to enjoy my violets! Add about two tablespoons of violet syrup per glass of lemonade (or other citrus juice). Stir well and serve over ice. You'll end up with a purple-colored drink that tastes like lemons! Delicious!

To make an iced tea with violet syrup, simply brew some solid black tea in your favorite mug and add ⅛ teaspoon of violet syrup per cup of tea. Pour over ice and enjoy!

1. Combine 1 part Violet Syrup with three parts mint simple syrup, add ice, fresh mint leaves, and rum.
2. Shake well and pour into glasses filled with crushed ice.
3. Garnish with fresh mint leaves.

Yes, violets can be blue!

Violets are edible, but not all species are safe to eat, such as African violets. Common blue violets are what I'm working with and are common in many areas. Some contain compounds that are toxic if ingested in large quantities.

I'd love to hear about it! If you like this recipe, feel free to rate the recipe and check out other recipes here.