Violet season is short but sweet. However, making Violet syrup can help you to enjoy them just a little bit longer. Don’t be afraid to make plenty because you can freeze the syrup in ice cube trays to enjoy all summer long!
I’ll be honest one of the top reasons that I love Violet is because of their beautiful flowers that infuse their lovely color into herbal recipes. Who doesn’t love to work with Violet? Violet syrup can make quite an impression too!
Unfortunately not everyone will find that their Violet infusions turn out with a vibrant violet color. The PH of the water can dictate the shade. If you notice yours looking a little bit more blue than violet then just add a couple drops of lemon to the water, this usually does the trick! Either way you will still end up with a wonderfully tasty Violet syrup.
Before we get started on the syrup recipe lets talk about some of the benefits of Violet.
- wonderful for lymphatic drainage
- supports respiratory health
- cooling and moistening energy
- works well for dry coughs
- helps regulate body temperature during sickness
- contains salicylic acid in it’s leaves and flowers which can be used topically on warts
- reduces pain and inflammation
Foraging for Violet
Violet is one of the easiest herbs to spot in the wild. Look for the heart shaped leaves which you can also use along with a white or violet flower. The flower head has two petals pointing up and three drooping down. There are also yellow Violets but those are not recommended for use.
I don’t always wash the plants that I forage but Violet is one that I will run under some cool water. Because it is low to the ground it can get pretty dirty. Just make sure to never use warm water when cleaning them.
How To Make Violet Syrup
- Fill a jar 3/4 full with fresh Violet blossoms.
- Pour warm filtered water over petals leaving an inch or two at the top.
- Cover and let steep out on the counter for 24 hrs.
- Strain Violet blossoms from water and pour infused water into a sauce pan.
- Add equal parts sugar. If you have 1 cup of Violet water then add 1 cup of sugar.
- Heat on low until sugar is dissolved.
- Bottle and keep in fridge for a couple weeks – if it lasts that long!
Enjoy in cocktails, sparkling water, lemonade, coffee or on ice cream, pancakes, french toast, yogurt etc. The possibilities are endless. For more Violet recipes and inspiration check these out. And if you want to turn your Violets into a liqueur follow the steps from this post.