Violet Syrup Recipe ✨
Violets are finally blooming here in West Virginia, so I decided to make some homemade violet syrup! Here’s the recipe if you’d like to try it!
Recipe:
1 cup Violet Flowers (lightly packed)
1 cup granulated sugar
1 cup water
Directions:
1) Prepare the violets:
Pinch violets off at the top of the stems, removing the green parts at the base of the flowers by twisting the petals free. Discard the calyxes and save the petals.
2) Infuse the petals:
Place the violet petals into a nonplastic, heatproof, nonreactive container, such as a glass canning jar.
In a small saucepan, bring 1 cup of water to a boil.
Pour the hot water over the violet petals. Cover the container and let it sit at room temperature for 24 hours.
3) Make the syrup:
After 24 hours, pour the violet liquid and petals into the top of a bain-marie. Or fill a pot with 1-2 inches of water over medium-high heat, and place a large heatproof bowl on top.
Add sugar to the violet liquid and stir often.
Continue until the sugar is fully dissolved.
4) Strain and cool:
Strain the syrup through a fine-mesh sieve to remove the flower petals.
Let the syrup cool to room temperature.
5) Store:
Transfer the cooled syrup into glass jar and store in the refrigerator for up to six months.
Enjoy ✨
Making your own homemade violet syrup is truly a delightful experience, transforming simple violet flowers into a vibrant, edible work of art. Beyond just the recipe, there's a whole world of tips and tricks to ensure your violet syrup is not only delicious but also beautifully purple and versatile. First, let's talk about those gorgeous violet flowers. Foraging for them is part of the fun! When gathering your violets, aim for ones that are fully open and vibrant. The more fresh and deeply colored your violet flowers are, the more intense the hue of your final purple violet syrup will be. Always forage from areas free of pesticides and away from busy roads. Gently rinse your fresh violets to remove any dirt or tiny insects, then pat them dry before starting the recipe. This small step ensures the purest flavor and color for your homemade violet syrup. Many people wonder how to get that stunning purple color. Violets contain anthocyanins, natural pigments that react to pH levels. Sometimes, the syrup can turn a bluish-green. Don't worry if this happens! A tiny squeeze of lemon juice (just a few drops) at the end, after the syrup has cooled, can magically transform it into a beautiful pink or vibrant purple. Experiment with a small amount first to achieve your desired shade. This little trick is what makes a truly eye-catching homemade violet syrup. Once you've made your batch of homemade violet syrup, the possibilities are endless! It's not just for drinks. Imagine drizzling this sweet, floral elixir over pancakes or waffles for a luxurious breakfast. It makes a fantastic addition to iced tea, lemonade, or sparkling water for a refreshing and elegant beverage. For adults, it's a stellar ingredient in cocktails – think violet gin fizzes or champagne cocktails. You can also use it to glaze cakes, flavor frostings, or even churn into homemade violet ice cream. The delicate floral notes of your homemade violet syrup will elevate any dish or drink. Storing your violet syrup properly is key to enjoying it for months. While the recipe suggests refrigeration for up to six months, you can actually extend its shelf life by freezing it. Pour the cooled syrup into small, freezer-safe containers or even ice cube trays. Once frozen, transfer the cubes to a freezer bag. This way, you can thaw small portions as needed, preserving that lovely taste of spring all year round. Making this Violet Syrup Recipe is a rewarding process, bringing a touch of nature's beauty and flavor right into your kitchen.
Is it meant to taste like spinach just tried making it and that’s what it taste like