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! WARNING: Please read through all the comments below the post before you begin- some folks are having a hard time with this recipe turning out and I’m still unclear why- so before you make it, make sure you are picking Common Blue Violets.(They should smell sweet and grape-y) If unsure please try this page for identification. You are looking for WILD violets with the botanical name of Viola sororia or Viola sororia albiflora. The kind that grown in shady parts of your lawn in zones 3-8. They typically have a little bit of gold in the center. Make sure they are untreated with pesticides!!!
VIOLETS: There are different kinds of voilets. I live in Eastern Washington and here they have very small calyx (the green part that holds the petals) compared to the petals. I didn’t remove all of them, but if your voilets have a large calyx (compared to the petal size) best to remove! They can turn the lovely blue purple color to brown, and give the syrup a “green” spinachy taste. The flowers alone will give the syrup a lovely grape-y floral taste. So take your time here and be patient, removing all the green! Also read all the comments below the post.
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.
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