Violet Simple Syrup

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A simple way to use violets in the kitchen



  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.