Wild Violet Syrup
A vibrant syrup that is perfect for fun beverages, cocktails and mocktails, Wild Violet Syrup is an enjoyable and economical family project.
Ingredients
- 2 cups wild violets flowers only, stems removeed
- 1 cup water
- 1 cup sugar
- a few drops lemon juice
Instructions
- Top violet blossoms, stems removed, with one cup boiling water. Let steep at room temperature until cool, 1-2 houurs, or up to 24 hours.
- Using a mesh strainer, strain and reserve the liquid. Discard the blossoms (composting is great).
- In a small saucepan over medium heat, heat the violet water with sugar, stirring until sugar dissolves.
- Add lemon juice a drop at time until the syrup is the color you’d like. Store in the refrigerator.
Notes
African violets are poisonous and should not be consumed. See post for advice on foraging for violets.
Tried this recipe?Let us know how it was!