Sweet Violet Syrup
Prep time
Cook time
Total time
Serves: 2 cups
  • 2 cup water
  • 4 cups violets, loosely packed
  • 4 cups granulated sugar, white
  1. Place the violets in a sterile jar large enough to fit the blossoms.
  2. Bring the water up to a boil in a small sauce pan.
  3. Pour the hot water over the violets and seal the jar. Let it stand for 24 hours.
  4. Strain the liquid through a fine mesh sieve, gently pressing any additional liquid from the violets.
  5. For every cup of liquid yielded, add 2 cups of sugar. Stir together over medium low heat until the sugar dissolves. DO NOT BOIL as you will lose the color of the infusion.
  6. Note: If the mixture does boil or the color becomes a dark brown or black add a drop or two of lemon juice to turn the infusion a more pink color.
  7. Store the syrup in sealed containers in the refrigerator for up to a year.
Recipe by Sweet Love and Ginger at http://www.sweetloveandginger.com/sweet-violet-syrup/