Violet Syrup

DSCF6400 Violets are in abundance during the spring.  A virtual carpet of purple on the lawn.  If you are lucky enough to have a pesticide and herbicide free lawn, you too can make your own violet syrup. The syrup is quite special and very pretty and can be had on freshly made pancakes with a dusting of powdered sugar and adorned with delicate sugared candied violets or added to a butter cream icing recipe for a special delicate flavour. It is also enjoyed as a Violet Spritzer when added to Sparkling Water. Some put it over ice cream, pound-cakes, corn bread and many other awesome things! My friend loves to use it to sweeten her tea. 

SWEET VIOLET SYRUPDSCF6405

The syrup is very easy to make, and a bit time-consuming.  You need rather a large amount of fresh violet petals, removed from their tiny green stems. Pick a large quantity on a fresh spring day, just after the morning dew has burnt off from the warming sun.  

  • To make this fascinating syrup, the fresh prepared violet petals are covered with boiling water in a glass bowl or large jar. Let them stand and infuse for an entire day.
  • It is then strained into a measuring cup to remove the petals, which are discarded. The water will be a pretty bluish hue.
  • For every cup (8 oz / 250ml) of the coloured water, you add 2 cups of sugar (organic if you have it) and the juice from half a lemon. You put it in a pot, bring to a boil, lower to a simmer and simmer for a few minutes until the sugar is dissolved and slightly thickened. About 10 minutes. You will see the colour change to the most beautiful shade of magenta, purple.
  • Remove the hot liquid from the heat, pour into pretty sterilized jars, label and seal and store in refrigerator or in a cool place for up to 12 months.

In “Stalking the Healthful Herb.” According to Euell Gibbons, violets are “nature’s vitamin pill” containing 150mg of vitamin C per 100g of blossoms, three times the amount of that in oranges weight for weight.According to Gibbons, ancient herbalists used violet syrup to cure epilepsy, pleurisy, jaundice, consumption, insomnia and more. He found that it had demulcent and expectorant properties, making it a tasty cough syrup.

To make Candied Violets, take a look at this recipe I found: How To Make Candied Violets

Here are another two versions of Violet Syrup you may wish to try….

Violet Syrup (With Honey)

1/2 pound/225g fresh violets 2 cups/500ml water 2 cups/500ml honey

Enlist all the help you can to pick violet blossoms. Boil water; pour over blossoms; cover. Let steep overnight in non-metallic container. Strain out flowers. Reserve purple liquid. Combine violet infusion and honey. Simmer gently, stirring, for ten or fifteen minutes, until it seems like syrup. Fill clean jars. Cool. Keep well chilled to preserve.

Violet Syrup (With Sugar) 3 ounces (about 4 cups) stemmed violets 2 cups water About 2 cups sugar

Combine the flowers and water in a saucepan. Simmer the contents, uncovered, for 15 minutes. Strain the mixture through a dampened jelly bag. You can squeeze the bag, when it’s cool enough to handle, to extract more liquid. Then measure the volume of the liquid, and combine it in a preserving pan with an equal volume of sugar. Heat the mixture over medium heat, stirring, until the sugar is completely dissolved. Raise the heat to high, and bring the syrup to a full boil. Remove the pan from the heat. Funnel the syrup into a bottle. Store the bottle, tightly capped, in the refrigerator

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