This blog is all about making your own Violet syrup at home, from foraging the violets outside to soaking them overnight, then creating the syrup on the stove this recipe for a delicious and aromatic violet syrup is a very satisfying process with wonderful results. This homemade syrup is not only easy to make, but it also has a delicate and unique flavor that will elevate your cocktails, desserts, and even breakfast dishes.

Violets are a beautiful and fragrant flower that blooms in the early spring. They have been used in culinary arts for centuries and are known for their distinct floral aroma and flavor. Making violet syrup is a simple process that involves steeping fresh violet flowers in a sugar syrup until the essence of the flowers is infused into the syrup.

Whether you're a seasoned cook or just starting out in the kitchen, this violet syrup recipe is a great way to experiment with new flavors and add a touch of elegance to your dishes. So, let's get started and make some delicious violet syrup!

GO TO THE BOTTOM OF THIS BLOG TO DOWNLOAD VIOLET SYRUP LABELS AND PDF RECIPE!

If you're lucky enough to live in an area where violets grow wild, foraging for the flowers can be a fun and rewarding experience. In the early spring, when the weather is mild and the ground is moist, violets can be found in fields, meadows, and even in your own backyard.

When foraging for violets, it's important to make sure that you're picking the right type of violet. The most commonly used violet for culinary purposes is the sweet violet (Viola odorata), which has deep purple-blue petals and a sweet, floral fragrance. Be sure to avoid picking any violets that have been sprayed with chemicals or that are growing near busy roads or other sources of pollution.

Once you've gathered your violets, it's important to rinse them thoroughly and remove any stems, leaves, or debris. The petals are the only part of the flower that should be used in the syrup.

Wild violets (Viola spp.) typically have heart-shaped leaves and five-petaled flowers with a characteristic "spur" at the base of the flower. The flowers can be purple, blue, white, or yellow. While wild violets are not typically poisonous, some species of the Viola genus are used in traditional medicine and can cause mild stomach upset if consumed in large quantities.

Dwarf larkspur (Delphinium tricorne) and Monkshood (Aconitum uncinatum) are both toxic plants. Dwarf larkspur contains toxic alkaloids that can cause gastrointestinal distress and heart failure in both humans and animals. Monkshood, also known as "wolfsbane," contains aconitine, a potent neurotoxin that can cause paralysis and death if ingested in sufficient quantities. Both of these plants should be handled with care and not consumed.

If you are unsure about the identity of a particular plant, it is best to consult with a local plant expert or horticulturist before handling or consuming it.

One interesting thing to note when making violet syrup is that the color of the syrup can vary depending on when you pick the flowers. If you pick the flowers fresh and let them sit for a couple of hours before making the syrup, the color of the syrup may turn out to be a beautiful shade of blue or even purple.

This is because the pigments that give the flowers their color, called anthocyanins, are sensitive to changes in pH. When the flowers are picked, they release enzymes that break down the pigments, causing the color to change. Allowing the flowers to sit for a short period of time before making the syrup allows for some of the color to develop.

It's important to note that the color of the syrup doesn't affect the flavor, so whether you end up with a blue or a pink syrup, it will taste just as delicious. So don't be afraid to experiment with different picking and steeping methods to see what color you end up with!

…plus when you add lemon juice there’s a fun colour changing experiment: