Homemade Wild Violet Syrup
Is It Safe To Eat Wild Violets?
What Is Wild Violet Syrup Used For?
What Can You Make With Wild Violets?
Wild violets can be made into jelly, syrup, tea, violet vinegar, candied flowers, baked into bread and cakes, and you can even freeze them in ice cubes to jazz up your drink.
How To Make Wild Violet Syrup
What You Need To Make Wild Violet Syrup
To make this wild violet syrup you are going to need:
- Quart canning jar
- Measuring cup
- Lids
- Fine strainer
- Small Pan
- Wisk
- Lemon Juice
- Wild Violets
Wild Violet Syrup Recipe
1 cup of wild violets
2 cups of boiling water
1 cup white sugar
2 tablespoons lemon juice
Directions:
Step 1: Preparing Wild Violets
Pick the violets, remove stems, leaves, and as much of the greens as you can. Wash them gently and let them dry.
Step 2: Steeping Wild Violets
Fill the canning jar with 1 cup of flowers, meanwhile, boil water. Pour water over flowers, you will begin to see the color bleed into the water.
Step 3:
Cover the jars and allow them to steep for 24 hours out of direct sunlight.
Step 4: Strain Jar Contents
Strain the contents through a fine strainer, into a bowl or large measuring cup. You can discard flowers, you can throw them away or simply compost them as we do.
Step 5: Getting The Purple Color
Add lemon juice to the strained liquid, a drop or two at a time until the blue turns purple.
Step 6: Making Wild Violet Syrup
Place liquid in a pan and add sugar, bring to a boil, whisk until sugar dissolves. Remove from heat and pour into a clean sterilized jar with a lid. Store in refrigerator.
Print This Wild Violet Syrup Recipe
How To Make Wild Violet Syrup From Scratch
Ingredients
- 1 cup of wild violets
- 2 cups of boiling water
- 1 cup white sugar
- 2 tablespoons lemon juice
Instructions
- Pick the violets, remove stems, leaves, and as much of the greens as you can. Wash them gently and let them dry.
- Fill the canning jar with 1 cup of flowers, meanwhile, boil water. Pour water over flowers, you will begin to see the color bleed into the water.
- Cover the jars and allow them to steep for 24 hours out of direct sunlight.
- Strain the contents through a fine strainer, into a bowl or large measuring cup. You can discard flowers, you can throw them away or simply compost them as we do.
- Add lemon juice to the strained liquid, a drop or two at a time until the blue turns purple.
- Place liquid in a pan and add sugar, bring to a boil, whisk until sugar dissolves. Remove from heat and pour into a clean sterilized jar with a lid. Store in refrigerator.
This looks like a nice easy way to make some delicious syrup. As far as I know, wild violets don’t grow where I live, but I would love to give this a try someday. Perhaps I could make something similar with other edible flowers.