Making violet syrup with wild flowers is our favourite spring ritual. We've been doing this for a few years now, usually in mid to end of April when the violets are in full bloom and ready to be picked. They are abundant, so there is no great worry about overharvesting, though care should still be taken when wildharvesting so that we leave enough to be enjoyed in another year.
Here is our recipe for Wild Violet Syrup! When it's made with sugar the syrup turns a bright light pink colour - but honey does not give it this colour (though the honey version is much healthier and also just as delicious). We serve our syrup with sparkling water as a refreshing floral spring tonic.
How to make Violet Syrup
You will need:
4 cups fresh violet flowers (not washed)
4 cups water that has just boiled
2-4 cups sugar (or honey)
8 Tbsp lemon juice
1) Place fresh violet flowers into a glass jar or measuring cup. Cover
with water that has just boiled, and place a lid or plate on top. Steep
this infusion for 24 hours (covered).
2) After 24 hours, strain the infusion. Compost flowers, reserve the infused water.
3) Put infusion into a stainless steel pot, add sugar and lemon and
bring to a boil. Then turn down heat and simmer until sugar (or honey)
is dissolved and syrup starts to thicken. Stir constantly until syrup
coats the back of the wooden spoon. This can take from 15-30 min
depending on how thick you want your syrup to be.
4) Bottle in glass jars, cap and store in the fridge. Keeps 3 months in fridge.
5) To use: add about 1/4 cup syrup to a glass, top with sparkling water
and add fruit or ice cubes. This is a delicious sweet and refreshing
tonic to lighten your heart and put a spring in your step.