I am so happy that Spring is here! I love seeing all of the violets growing wild in the woods near my house. And one of my favorite things to do around this time of year is to collect my favorite flowers and herbs and preserve them for later use. There are so many uses for wild violets, and this week I’m making a Violet Simple Syrup. This syrup can be used on pancakes, mixed in with cocktails, and added to sparkling water. Violet-infused sparkling water is a perfect way to cool down after a day spent in the garden.
Infusing syrups with flowers and herbs is an art that has been around for centuries. It’s why Sarah Munro (the heroine in book 2 of the Deadly Force series, ONE DARK WISH) updated and added this recipe to her collection of 17th and 18th century herbal recipes.
To make a wonderful French violet-infused cocktail, add ice to a shaker. Then pour in 1 ounce of gin, 1/2 ounce of lemon juice, and 1/2 ounce of Violet Simple Syrup. Shake well and strain into a champagne flute. Fill the glass with Champagne or Prosecco. Add a lemon twist and serve immediately.
Ingredients:
Directions:
In a small saucepan, bring the distilled water to a boil. Remove the saucepan from the heat and cool for 5 minutes.
Stir in the violets (do NOT let them boil) and cover with a dish towel. Let the violets steep in the water for 24 hours.
Strain the violet water into a large glass measuring cup. Press the flowers to squeeze out as much water as you can.
Pour the violet water into the top of a double boiler. Heat up the double boiler over very, very low heat.
Stir in the sugar. For every 1 cup of violet water, add 2 cups of white sugar. Do not boil. Just heat the water and stir constantly until all the sugar is dissolved. The syrup should be a lovely blue color. To make the syrup a more clear, purple color, stir in the lemon juice. The more lemon juice you use, the lighter the color of the syrup.
Cool the syrup and pour into a sterilized glass jar and store in the refrigerator for up to six months. This recipe makes about 1 1/2 cups of syrup.
IMPORTANT DISCLAIMER ABOUT WILD PLANTS, FORAGING, AND MAKING HERBAL REMEDIES:
I am not a medical professional and nothing written on this blog is medical advice. None of my statements have been evaluated by the FDA (I am legally required to give you this disclaimer).
It is important to do your due diligence before foraging, harvesting, and/or consuming any type of medicinal plant.
- If you are taking any medications, talk to your doctor about any potential drug interactions.
- If you are allergic to anything, make sure whatever you are foraging is not in the same family. Example: While dandelions are typically considered safe, those who are allergic to ragweed, latex, daisies, or any other plants in the same or similar families, may not be able to consume dandelion.
Always research potential side effects, dosage recommendations, and how to properly prepare and consume each medicinal plant.
Always make sure you are foraging what you believe to be. Fully prepare and study the anatomy before harvesting wild plants.
Always make sure your kitchen/work area is clean and that all materials are sterilized.
Do not forage plants from areas that have been sprayed within the past 2 years at the very least.
I am not legally or morally responsible for the health of any of my readers. Please do your own research!
