Homemade Wild Violet Syrup
Enjoy making your own homemade wild violet syrup to be used in cocktails or a pretty topping for desserts.
Ingredients
- 1 cup wild violet flowers washed
- 1 cup of sugar
- a squeeze of fresh lemon
Instructions
- Pick and wash wild violet flowers.
- Place just the flowers, no stems or leaves in a mason jar
- Cover with about a cup of boiling water.
- Let sit overnight.
- Strain into another jar using a coffee filter
- Add a couple of drops of fresh lemon juice to change color from blue to lavender
- Pour into a saucepan and add sugar (equal amount of the strained liquid)
- Heat on med-low heat and stir until sugar has dissolved about 5 minutes.
- Let cool and pour into a sterilized bottle.
- You can store the syrup in the refrigerator and continue to use it for up to 1 month.
Notes
The darker the violets the darker your color should be. You can use this in cocktails to replace any simple syrup. Also good in whipped cream or on pancakes.
Nutrition
Serving: 1gCalories: 33kcalCarbohydrates: 9gSugar: 8g
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
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