Violet Simple Syrup

Forgiveness is the fragrance that the violet sheds on the heel that has crushed it. ~ Mark Twain

My little friend Dylan helped me pick violets this morning. Their sweet, grape-scented blossoms are unbelievably fragrant and are sprouting up everywhere this spring. An easy way to capture their lovely essence is to make Violet Simple Syrup from their petals. The violet simple syrup can then be then added to lemonade or sparkling water for a refreshing spring drink, or turned into my favorite – a Violet infused French 75 – with gin, champagne, and lemon juice. A gorgeous, subtly-colored, feminine cocktail, perfect for Mother’s day, bridal showers or weddings.  ‘Tis the season!

Dylan’s mother, and my dear friend, Cheri, made this Violet Simple Syrup the other day and I immediately fell in love with it and knew I had to share it with you. Not only for its beautiful color, taste and fragrance, but for the simple fact that these violets are everywhere, growing wild in our lawns, and how mostly, they go unnoticed, crushed beneath our feet.

Here’s a way to celebrate them and bring them into our kitchens and let them infuse our everyday lives with their extraordinary loveliness.

And husbands, if you made this for your wives, perhaps for mother’s day (just an idea)  I promise, this would be the one thing they would never ever forget. The sweetest gesture that would give them years and years of happy memories.

It starts with picking the violets. Be sure the flowers have not been sprayed or fed with any chemicals.

Gather a few cupfuls, removing the stems.

Be sure to inhale and really smell them!

It’s OK to leave some of the green leaves, but remove the stems.

Boil water in a small pot. Turn the heat off and add the violets to the pot, cover and let sit for 24 hours. Strain the violet infused water through a fine mesh sieve, gently pressing any additional liquid from the violets. For every cup of liquid yielded, add 2 cups of sugar.

Stir over a bain marie or in the same pot over very low heat until the sugar dissolves.
Be careful not to boil as you will lose the gorgeous color of the violets.
Stir in a little lemon juice, a drop at a time (5-10 drops) to turn the infusion to more of a clear purple color (or if you prefer the cool blue, leave the lemon juice out.)

Store the syrup in bottle or jar in the refrigerator for up to a year.
This makes about 2 cups of syrup.

For the perfect Mother’s Day, wedding day or bridal shower cocktail, make a Violet-infused French 75.

Fill a shaker with ice, add one ounce gin, ½ ounce lemon juice and ½ ounce violet simple syrup. Shake well and strain into a chilled flute or cocktail coupe. Top with chilled Champagne or Prosecco and garnish with a lemon twist and a fresh picked violet. Swoon.

Cheers!

Violet Simple Syrup

A simple way to use violets in the kitchen

• Author: Sylvia Fountaine | Feasting at Home Blog
• Prep Time: 24 hours
• Cook Time: 15 mins
• Total Time: 24 hours 15 mins
• Yield: 2 cups
• Category: Adapted from [url href="http://www.lavenderandlovage.com/2012/02/old-fashioned-sweet-violet-syrup-for-easter-mothering-sunday-cakes-bakes.html" target="_blank"]Lavendar and Lovage[/url]

Ingredients

• 3-4 cups violets, loosely packed, green leaves and stems removed
• 1 cup water, boiling
• 2 cups granulated sugar, white

Instructions

1. Boil the water in a small pot. Turn the heat off and add the violets to the pot, cover and let sit for 24 hours. Strain the violet infused liquid through a fine mesh sieve, gently pressing any additional liquid from the violets. For every cup of liquid yielded, add 2 cups of sugar.
2. Stir over a bain marie or in the same pot over very low heat until the sugar dissolves.
3. Be careful NOT to BOIL as you will lose the gorgeous color of the violets.
4. Stir in a little lemon juice, a drop at a time (5-10 drops) to turn the infusion to more of a clear purple color (or if you prefer the cool blue, leave the lemon out.)
5. Store the syrup in bottle or jar in the refrigerator for up to a year.
6. Makes about 2 cups of syrup.
7. Make a Violet Infused French 75
8. In a shaker fill with ice, add one ounce gin, ½ ounce lemon juice and 1/2 ounce violet simple syrup. Shake well and strain into a chilled flute or cocktail coupe. Top with chilled Champagne or Prosecco and garnish with lemon twist and a fresh picked violet.
9. NOTES: Try to remove most of the green leaves ( a few are ok) but too many may turn the lovely blue purple color to brown.