Violet syrup

 This spring our yard is inundated with violets and dandelions. Being the foraging enthusiasts that the mountain man and I are, we've decided to capitalize on our good fortune and make up a batch of violet syrup to flavor drinks with.
We started by filling an old ice cream tub (the gallon sized one) with what felt like a million violet blossoms. Then we pulled the petal off each bloom saving the petals for the syrup and tossing the rest to the compost. Each batch of syrup requires a cup and a half of packed violet petals. This process requires a fair amount of time but it's worth it! Now that you have spent several hours gathering and separating the petals bring a cup and a half of water to a rolling boil and pour over the violet petals. Now make sure that you use a heat proof container for this - preferably one with a lid. Once you have gotten the violets submerged let those puppies steep for 18-24 hours at room temperature. Strain out the petals and press as much liquid from them as you can.  Place the beautiful deep violet liquid into a small pot and add one and a half to two cups of white sugar heat over gentle heat until the sugar fully dissolves. Place in jars and store in the fridge for 4-6 months.

 

Violet syrup
1.5 cups violet petals (packed)
1.5 cups boiling water
1.5-2cups sugar (white suggested)

Pour boiling water over petals and steep for 18-24 hours
Strain petals removing as much liquid as possible
In a pan mix the sugar and violet water over gentle heat until sugar is dissolved
Store in fridge for up to 6 months.

There you go! Gorgeous violet syrup to add to your favorite drink or have on your pancakes! It tastes just like spring! Enjoy!


From the sunset homesteaders to you God bless!