Wild Violet Simple Syrup

Wild violet simple syrup is a beautiful purple twist on a classic recipe. Add it to homemade lemonade or drizzle it on top of a bowl of ice cream.

When I first learned that all those beautiful patches of wild violets growing in my yard were actually edible, I couldn’t wait to try using them in recipes.

This wild violet simple syrup was the first recipes I tried.

It’s so easy to make and is absolutely perfect to use to sweeten a glass of Wild Violet Pink Lemonade.

Here’s what you need:

• 1 cup of wild violets
• 1 cup of water
• 1 cup of granulated sugar

How to Make Wild Violet Simple Syrup

First, we will make wild violet water. Then use the water to make a simple syrup.

To make wild violet water:

Start by removing the calyxes (the green bottom) from the flower. You can do this by simply pulling or twisting the petals free.

Put all the petals in a mesh sieve and give them a quick rinse with cool water and transfer to a glass bowl.

Bring one cup of water to a boil then pour it over the flower petals.

Cover and let violet water sit at room temperature for 24 hours. The color from the violets will diffuse into the water.

To make the simple syrup:

Create a double boiler by placing the glass bowl containing the violet water over the top of a small saucepan with water.

Pour one cup of sugar into the violet water and stir while bringing the pot of water to a boil. Continue stirring until all the sugar is dissolved.

Once the sugar is fully dissolved, remove the syrup from the heat and allow it to cool.

Keep it stored in a covered glass jar until ready to use. It will keep for 6 months in the fridge.

Try it in: Magic Pink Lemonade

Looking for more wild violet recipes? Try making some Wild Violet Sugar.

Until next time,

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