Violet flowers from the Viola genus are a gorgeous part of the annual display of spring blossoms. Commonly found all over the Northern Hemisphere and in the South American Andes and Hawaii, violets are edible plants that can beautifully adorn salads and cakes. They also make delicious and pretty teas and syrups. Extensively used in European cooking, particularly in French cuisine, violets aren't that common in food in the United States. However, with the wide availability of these flowers, it'd be a shame not to try our easy recipe, which can transform many recipes into beautifully colored violet creations. Think of buttercream frosting, beverages, macarons, or cake batters with a hint of violet color and a fruity berry taste.
If you're lucky and have wild violets growing in your backyard, this recipe will help you preserve them for year-round enjoyment. The jewel-like color and subtle flavor of this syrup are wonderful in co*cktails, mocktails, lemonades, or simply added to club soda. Before you start, research if the purple flowers in your garden are indeed violets and be sure that they haven't been sprayed with chemicals and harmful pesticides or fertilizers. Also, be aware that the roots in some species may cause nausea and vomiting, so only petals—without stems or leaves—should be used.
Gather the ingredients.
Pinch violets off at the top of the stems. Remove calyxes, or the green parts at the base of the flowers, by twisting petals free. Save petals and compost, or discard calyxes.
Place violet petals into a nonplastic, heatproof, nonreactive container, such as a glass canning jar or a stainless-steel bowl. Reserve.
In a small saucepan, bring cup of water to a boil.
Pour hot water over violet petals. Cover and let sit at room temperature for 24 hours. The liquid will turn a gorgeous clear blue with a slight lavender hue.
Pour liquid and petals into the top of a bain-marie. Or, if you don't have one, put an inch or two of water in a pot over medium-high heat and set a large stainless steel or other heatproof bowl on top of the pot. Place violets and their infusion liquid in it.
Add sugar and cook syrup over steam created by the bain-marie. Stir often, until sugar is completely dissolved.
Strain syrup through a finely meshed sieve to remove flower petals.
Let syrup cool to room temperature. Transfer to glass jars, label them, and store in refrigerator for up to six months.
For Best Results
- The violet extraction is pH sensitive. If your water is "hard" (alkaline), add lemon juice to the violet-water infusion to maintain the blue color, although you'll lose the subtle flavor of the violets. A better option is to use distilled water if you're not sure how hard your water is.
- Always use white sugar for this recipe to avoid losing the exquisite color.
How to Use Violet Syrup
Anything you think would benefit from a touch of pretty violet can be colored with our syrup. Here are a few ideas:
- Use your ice cream machine to make violet ice cream by adding 2 to 3 tablespoons of violet syrup to your favorite vanilla ice cream recipe. Alternatively, turn your violet blossom syrup into sorbet, or if you don't have an ice cream machine, make granita instead.
- Use the syrup to color cupcake and cake batters by replacing some of the liquid with the same amount of syrup.
- Create co*cktails to show off the syrup's beautiful color. Use a clear liquor such as vodka or gin, and try adding sparkling water such as seltzer or club soda. If you'll be sipping your violet blossom co*cktail while the violet plants are still in bloom, you can get fancy and add floral ice cubes to the drink.
- Color frosting for cakes with a few teaspoons of syrup.
- Drizzle the syrup over fruit salad or any fresh fruit.
| Nutrition Facts (per serving) |
|---|
| 49 | Calories |
| 0g | Fat |
| 13g | Carbs |
| 0g | Protein |
Show Full Nutrition Label
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| Nutrition Facts |
|---|
| Servings: 16 |
|---|
| Amount per serving |
| Calories | 49 |
| % Daily Value* |
| Total Fat 0g | 0% |
| Saturated Fat 0g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Total Carbohydrate 13g | 5% |
| Dietary Fiber 0g | 0% |
| Total Sugars 12g |
| Protein 0g |
| Vitamin C 0mg | 1% |
| Calcium 3mg | 0% |
| Iron 0mg | 0% |
| Potassium 5mg | 0% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Recipe Tags:
- simple syrup
- side dish
- american
- birthdays
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FAQs
When ready, add lemon juice. The color of the syrup will change from bluish purple to bright purple-pink!
Does violet syrup change color? ›
When ready, add lemon juice. The color of the syrup will change from bluish purple to bright purple-pink!
How to use violets medicinally? ›
Topically, violet is used as a poultice, compress, infused oil, and salve for dry or chafed skin, abrasions, insect bites, eczema, varicose veins and hemorrhoids. It is cooling, soothing, and anti-inflammatory.
How do you make a wild violet tincture? ›
To prepare, fill a Mason jar to the top with violets. Once filled, pour vodka over the flowers until they are submerged. Put a lid on the jar and shake daily for several days, up to one week. Strain and store in amber glass dropper bottle in a dark place.
What is violet syrup made of? ›
Violet syrup is a delicately flavored, sweet elixir made from wild violet flowers that has been historically used in a variety of preparations for its medicinal and culinary properties. Violets were grown for medicinal purposes in ancient Greece, Rome, and Egypt and used to treat coughs, colds, and sore throats.
Why did my violet syrup turn green? ›
So when you make a violet infusion – or a violet syrup, like I did – it will change color based on the pH of the liquid. That's why if you mix the violet syrup with a base / alkaline ('high pH') it will be green/blue, but if you mix it with an acid ('low pH') it goes bright pink!
Does violet syrup go bad? ›
Homemade syrups can last between 6 months to 1 year if stored un-opened in a cool, dark location in sterilized bottles. Once open, store in the fridge. If there is any appearance/scent change, or if you see any mold/cloudiness, discard immediately and do not use.
What do Native Americans use violets for? ›
Range of applications included binding the leaves on head for headache; using a poultice of crushed root for boils; spraying tea up nose for catarrh; and soaking corn in root tea before planting to keep off insects. Enjoy raw flowers and tender leaves in wild salads. Used cooked leaves as a thickening agent in soups.
Are blue violet flowers edible? ›
Additionally, violets are edible. Some have a nutty pea-like flavor, while others have a sweet flavor and intense aroma. One-half cup of violet leaves is reported to contain as much vitamin C as three oranges. Both the flowers and leaves of common blue violet are edible, but the roots are not.
What are the benefits of dried violet flowers? ›
Wild Violet Medicinal Uses
Violets have been used to soothe coughs and alleviate symptoms of bronchitis and asthma. The anti-inflammatory properties of violet leaves and flowers help treat skin conditions such as eczema and acne.
Some people use sweet violet for respiratory tract conditions, particularly dry or sore throat, stuffy nose, coughs, hoarseness, and bronchitis. Other uses include treating pain in the minor joints, fever, skin diseases, headache, trouble sleeping (insomnia), and tuberculosis.
How to make violet tea? ›
Make Fresh Violet Tea:
Steep fresh violets directly to make tea. Add 2-3 teaspoons fresh violet flowers to 1 cup of boiling water. If making a teapot, add as many flowers as cups to be made. Allow to steep for five minutes, strain and serve.
How do you use dried wild violets? ›
Once they are fully dry, place them in an airtight container, like these cute jelly jars, and store in a dark cupboard. Use dried violets by blending them in loose-leaf tea, or sprinkle them on top of baked goods before you bake them. Dried violets will keep for at least a year.
What are the ingredients in blue syrup? ›
Ingredients
- 1/2 cup sugar.
- 1 cup water.
- 1/2 portion lemon.
- 1/3 teaspoon lemon zest.
- Drop blue food color.
- Cinnamon stick/ ⅛ teaspoon cinnamon powder.
The syrup is made with water, sugar, orange peel, a little citric acid or lemon juice, and blue food coloring.
Why did my syrup change color? ›
You may also know that the syrup color changes as the sugaring season progresses: Lighter syrup is usually made when the sap first begins to flow; darker syrup shows up later. Darker syrup has a stronger flavor than the lighter syrup, but the quality and sugar content is the same.
Does violet tea change color? ›
The most unique attribute of this plant is that it is a color-changing tea. The blue color of the tea changes to deep violet or purple when the pH level is altered. The addition of lemon juice or another acid causes these color changes.
Why isn't my violet syrup purple? ›
If your simple syrup isn't as purple as you'd like, add a couple drops of food coloring. For a sugar-free version, replace the sugar with your favorite 1:1 sugar substitute.
Can violets change color? ›
The temperature, the amount and intensity of light and the content of fertilizer can all have an effect on the color of the blooms, but what is probably happening to your violet is that a hybridized plant is trying to revert back to its original color. This often happens in the plant world.
