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How To Make Violet Syrup

Spring is just around the corner here in Philadelphia, and so I thought I’d offer up one of my favorite springtime recipes: Violet Syrup! Not only is it super tasty and inexpensive, it also has medicinal benefits. The blossoms contain Vitamin C (more per mass than oranges), and are one the earlier wild flowers to appear after the thaw. If you are picking violets in the wild just be sure that the area you are picking from is not one likely to polluted by chemicals (industrial areas, train yards, roadside medians, and parking lots are not good places to pick food!). The great thing is that all Violas and Violets are edible, so there’s no need to worry about differentiating between different types, it’s a nice safe wild edible for those new to foraging. If you are unsure about the physical appearance of the violet plant and flower please, please google image search and spend some time going over the shape of the leaves and flower so that you don’t pick the wrong plant on accident! To make a medium size batch of violet syrup you are going to need…

2 cups violet flowers, loosely packed (stems removed)

2 cups water

4 cups pure cane sugar (or some comparable sweetener)

1 lemon

Clean mason jar w/lid

Small piece of cloth, cheesecloth, or paper towel

Rubber band or tape

Colander

Saucepan

Spoon

You will want to pick the violets and then rinse them and remove the stem! At the same time you can heat the two cups water to boiling (you might want to start with a generous 2 cups in case some of the water boils off). Combine the violets and boiling water in a clean mason jar, and cover the top with cloth or paper towel and seal with a rubber band or tape. Allow to stand over night. The water in the jar will turn a bright and vivid blue color. Strain the violet water through a fine mesh colander and into a saucepan. Add the 4 cups sugar and the juice of the lemon. Heat on a low boil until the sugar is completely dissolved (probably 8-12 minutes), stirring occasionally to aid the sugar as it dissolves. The violet water will turn from the bright blue to a lovely purple with the addition of the lemon. Once the syrup is ready pour it back into the mason jar (be sure to rinse it out first) and keep in the refrigerator with lid sealed tightly. If your mason jar is smaller you may need two! It will keep for many many months.

Violet syrup can be used on top of pancakes, sorbets and ice cream, with coffee or tea, in smoothies, mixed into frosting, stirred into your favorite ginger ale or mixed drink etc. It also helps to soothe a sore throat and can be taken like a cough syrup. Please note that violet has some mild laxative properties so don’t overdo it, it’s to be used a flavoring not a major ingredient! Unless your constipated in which case…take some to smooth things out.

It’s possible to use the above recipe as a basic platform for other types of syrup of the floral and herbal nature, simply replace the fresh violets with the flower or herb of your choice. Just remember that some may have stronger tastes than others and you will need less, use your nose and sense of taste to figure that out and add more sugar,water,and lemon as needed! Some recommended possible syrups included rose hip, mint, rosemary, calendula, and lavender.