Violet Syrup Recipe

How to Make Violet Syrup

1. Gently select 2 cups of the freshest and most unblemished violet blossoms.
2. Place the violet petals in a large, deep bowl.
3. Pour 4 cups of boiling water over the petals.
4. Weigh down the petals with a heavy plate to ensure they are fully submerged.
5. Let the bowl sit undisturbed in a cool, draft-free place for 24 hours.
6. Line a fine-mesh sieve or colander with several layers of clean cheesecloth and place it over a large bowl.
7. Carefully pour the violet mixture into the lined sieve, gently squeezing the cheesecloth to extract as much liquid as possible.
8. Discard the spent violet petals.
9. In a medium saucepan, combine 4 cups granulated sugar, 1/4 cup lemon juice, and 1 cup water.
10. Bring the mixture to a boil over medium heat, stirring until the sugar is completely dissolved.
11. Continue to boil, stirring occasionally, until the syrup reaches a thick consistency (near the soft-ball stage – approximately 240°F on a candy thermometer).
12. Reduce heat to low, stir in the violet-infused water from step 7.
13. Bring to a gentle simmer and cook for 10 minutes, or until slightly thickened.
14. Remove from heat and let cool slightly.
15. Pour the syrup into sterilized bottles or jars.
16. Allow to cool completely before sealing tightly and refrigerating.
17. Serve over ice with club soda or sparkling water. Enjoy!