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Wild Violet Syrup

Keyword: Foraging Recipes, Wild Violet Recipes
Author: Rosevine Cottage Girls


  • 1 cup of wild violets
  • 2 cups of boiling water
  • 1 cup white sugar
  • 2 tablespoons lemon juice


  • Pick the violets, remove stems, leaves and as much of the greens as you can. Wash them gently and let them dry.
  • Fill 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 to steep for 24 hours.
  • 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 like we do.
  • Add lemon juice to the strained liquid, a drop or to at a time.
  • 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.