Violet Simple Syrup! Perfect in cocktails or mocktails. Think Mothers Day, Bridal Showers or Weddings. Romantic, floral & feminine. The possibilities are endless!
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!
For the most vibrant color and grapy flavor -remove as many stems and leaves as you possibly can.
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 6 months.
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.
Violet Simple Syrup
Violet Simple Syrup! Perfect in cocktails ( like a Violet infused French 75) or mocktails. Think Mothers Day, Bridal Showers or Weddings. Romantic, floral & feminine. The possibilities are endless!
- Prep Time: 24 hours
- Cook Time: 15 mins
- Total Time: 24 hours 15 mins
- Yield: 2 cups 1x
- Category: cocktails, drinks, sauce
- Method: infused
- Cuisine: northwest
- 3–4 cups violets, loosely packed, green leaves and stems removed
- 1 cup water, boiling
- 2 cups granulated sugar, white
- squeeze of lemon- optional
- Bring 1 cup of water to a simmer in a small pot. Turn the heat off and add the violets to the pot, stir, and let cool. cover with a kitchen towel and let stand for 24 hours on the kitchen counter. Strain the violet infused water through a fine mesh sieve, gently pressing any additional liquid from the violets. Return strained violette water to the same pot or to a bain marie. Add sugar. For every cup of liquid yielded, add 1 1 /2 – 2 cups of sugar.
- Stir sugar over a bain marie or in the same pot over very low heat, just until the sugar dissolves.
- DO NOT SIMMER or BOIL as you will lose the gorgeous color of the violets. Just warm enough to dissolve the sugar. You should have a beautiful cool blue hued syrup.
- Optional: To turn the syrup to more of a clear purple color as you see here, stir in just a little lemon juice, a drop at a time (5-10 drops) or if you prefer the cool blue hue, leave the lemon out!
- Store the syrup in bottle or jar in the refrigerator for up to 6 months.
- Makes about 2 cups of violet simple syrup.
Try to remove most of the green leaves ( a few are ok) because too many can turn the lovely blue purple color to brown, and give the syrup a “green” taste. The flowers will give the syrup a lovely grape-y floral taste. So take your time here and be patient, removing all the green.
To make a Violet Infused French 75 : 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.
- Serving Size: 1 tablespoon
- Calories: 48
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