How to Make Violet Syrup

Violet syrup can be added to drinks, candies and homemade desserts and baked goods. Provided you have access to fresh violets, you can make this syrup at home with ease.

Ingredients

Violet syrup 1:

1 cup freshly picked violets, unsprayed (organic)
1 cup boiling water
Juice from 1/4 a lemon
2 cups superfine/caster sugar

Violet syrup 2:

6 handfuls or 3 oz of fresh violet flowers, with all stalks and leaves carefully removed, unsprayed (organic)
300ml or 1/2 pint boiling water
60g or 20 oz sugar
Juice from 1/4 a lemon

Method 1

Method 1 of 2:
Violet Syrup 1

1
Place the petals of violet flowers into the canning jar.
2
Cover the violets with the cup of boiling water.

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3
Cover the jar and leave the mixture to steep for 24 hours.
4
Strain the liquid and remove the violet flowers. Compost the flowers or use them for baking something violet-ish immediately.
5
Pour the strained liquid into the saucepan. Add the lemon juice and the sugar.
6
Bring the mixture to boil. Then turn down the heat to low and simmer for 10 minutes.
7
Pour the syrup into a suitable storage jar and refrigerate. Use it in cooking for flavoring cakes, pancakes, scones, frosting (icing), drinks and other food.

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Method 2

Method 2 of 2:
Violet Syrup 2

1
Place the petals of violet flowers into the bain marie (double boiler).
2
Pour the boiling water over the violet flowers. Place the lid on the bain marie and set aside to infuse for the next 24 hours.
3
Add the sugar to the infusing violets.
4
Bring the water in the base of the bain marie to a boil then reduce to a gentle boil. Add the lemon juice. While the sugar remains undissolved, continue to stir until it dissolves.
5
Remove the concoction from the heat.
6
Strain through the fine sieve or colander. Pour the liquid into a suitable bottle or jar and add the lid or stopper.
7
Store in the fridge or in a cool, dark place for up to 6 months. Use as outlined in the first method.

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Community Q&A

Question

Wondering if I pour boiling water over the violets and let them steep for 24 hours and then add a simple syrup, I would like to keep the violet color? Do I need to cook this ?

Lee Rix Gurr

Community Answer

The intense purple color won't hold. It will be pale lavender in color. Place violets in a glass jar that has a lid; add just enough boiling water to cover all the flowers. No stems, preferably no leaves. The water will turn blue-green. Don't panic. Let the violets sit in the water on the counter top overnight. Strain, pressing out the water from the petals. Gently reheat the violet water; don't boil! Add 2 cups of sugar for each 1 cup of violet water, and stir until dissolved. If you want a deeper violet color, try adding lemon juice, one drop at a time. Let cool before bottling. This syrup can be stored in the refrigerator for about 6 months.