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.