Our violets are still blooming I’m happy to say, so I’m still doing a lot of harvesting.
I’ve been making a lot of violet jelly this Spring but I also have been making violet syrup. YUM! I think the most fun about recipes using violets is the color change you experience when lemon is added to the violet water. It turns such a pretty pinky-purple color.
2 cups fresh violet blossoms
3 cups boiling water
1 3/4 cups sugar
1 lemon, squeezed and strained
-Boil the water, remove from heat and pour over violets, cover and let steep for 2 hours.
-Strain the violets *you will have a vibrant green color, it will turn purple when the lemon is added
-Put violet water back into pan, add sugar and bring to a boil
-Add lemon juice, watch color change to purple
-Reduce heat, simmer for about 10-20 minutes until the solution thickens
The violet syrup will keep for a month if kept tightly covered in the refrigerator.
Use for pancakes, angel food cake, between layers of vanilla cake, as the simple sugar for lemonade, and/or violet coolers for a refreshing drink.
seltzer water or carbonated mineral water
violets, mint leaves, or berries for garnish
In a large drinking glass, add the ice, spoon in 5 T syrup, add water and garnish. Use a spoon to stir and disperse the violet syrup throughout the water.
2 cups violet syrup
2 1/2 c cold water
2 1/4 cups lemon juice or 10-14 freshly squeezed lemons
1 lime- juiced
*If you want to continue the Outdoor Challenge by participating on Mondays, details are in the works. Thanks for the well wishes for Araina, she is feeling MUCH better! Have a great weekend.