Wild Violet Simple Syrup Recipe: Easy Herbal Sweetener for Drinks & Desserts

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.

As soon as spring arrives, delicate wild violets start popping up in yards, meadows, and woodland edges. These tiny blooms aren’t just beautiful – they are also edible! One of the easiest ways to enjoy them is by making a simple syrup.

Wild violet simple syrup is a stunning shade of purple and adds a subtle sweetness to teas, cocktails, lemonades (like this Magic Pink Lemonade) and baked goods.

Plus, it’s a great way and easy way to introduce a bit of wildcrafting with herbs into your kitchen.

Disclaimer:

Wildcrafting is a rewarding way to connect with nature, but always forage responsibly! Be sure to properly identity plants, harvest sustainably, and respect local regulations.

When in doubt, always consult a trusted field guide to identify your plants.

How to Make Wild Violet Simple Syrup

Here’s what you need:

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

Here’s what you do:

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

To make wild violet water:

1. Start by removing the calyxes (the green bottom) from the flower. You can do this by simply pulling or twisting the petals free.
2. Put all the petals in a mesh sieve and give them a quick rinse with cool water and transfer them to a glass bowl.
3. Bring one cup of water to a boil then pour it over the flower petals.
4. Cover and let the violet water sit at room temperature for 24 hours. The color from the violets will diffuse into the water.
5. After 24 hours, strain the flowers from the water and discard them.

To make the simple syrup:

1. Create a double boiler by placing the glass bowl containing the violet water over the top of a small saucepan with water.
2. 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.
3. Once the sugar is fully dissolved, remove the syrup from the heat and allow it to cool.
4. Keep it stored in a covered glass jar until ready to use. It will keep for 6 months in the fridge.

I hope you enjoy making and using this lovely wild violet simple syrup! It’s such a simple way to bring a touch of spring into your kitchen.

Have you ever made wild violet simple syrup? I’d love to hear how you used it! Share your favorite ways to enjoy this floral treat in the comments.

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

Until next time –

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