Last year I went all out and made Violet Syrup.
I also learned a few questionable things about canning it.
Which leaves me this year with a little freedom to have fun, since, well, I could care less about putting it up for later.
So it got me thinking, why go through the long process of boiling things down to make syrup when I could just go as simple as possible and make ...simple…syrup!
I mean seriously, look at that glittering jar of wickedly awesome purpleness up there.
Now, I will say, this is without a doubt a pure sugar syrup, which in our house, falls into the treat category. But it's spring, and after a boring, bleak winter, some color and treats are in order.
First, you need a shit-ton of violets. <--This is not a joke.
I actually gathered FOUR full cups, because I am also experimenting with making violet candy. It's a work in progress, but I think I may have nailed down a successful process, I just need to wait a few days for more violets to bloom.
If you just want to make the simple syrup you only need TWO full cups.
You'll also want to used pure white sugar to retain the flavor (which is very lightly floral and very sugary sweet), but also for color reasons, the more 'molasses-like' turbinado sugars are going to brown your syrup down some.
Violet Simple Syrup
Prep Time: 12-18 hours
Cook Time: 5-10 minutes
Keywords: beverage gluten-free soy-free Violet Flowers violet syrup sugar lemon Easter spring
Ingredients (1 full Pint)
- 2 cups fresh picked Violet blossoms
- 1 cup boiling water
- 1 cup regular white sugar (not any brown sugars such as natural cane or turbinado, the flavor will overpower the violets and discolor your syrup)
- 1/4 tsp lemon juice
Gently rinse your Violet flowers (no stems) by submerging them in a small bowl of cool water.
Remove carefully and drain in a colander or sieve, shaking gently to remove excess water. (blossoms will compact some, this is ok)
Put in a heat proof, non-reactive bowl and pour boiling water over blossoms. Using spoon, gently submerge the blossom, then cover and set aside on the counter overnight or for 12-18 hours.
Pour through a fine sieve lined with several layers of cheesecloth to strain.
Gently squeeze flowers a few times by removing them from the cheesecloth and squeezing the liquid back through the sieve/cheesecloth to catch any last debris. Do not squeeze them completely dry. Just a few gently squeezes to remove some of the liquid.
Check your liquid, if there is a lot of debris floating in it, pour through the fine sieve again, lined with new cheesecloth.
Measure liquid, you should have 1 cup, if not add water to equal 1 cup, or adjust sugar down to equal same amount as liquid. You want to use equal parts of liquid and sugar.
Pour liquid into small non-reactive pot and add sugar. Heat over medium high heat until stirring until all sugar is dissolved.
Do not freak out, your liquid will turn a very unattractive, greenish blue color.
Remove from heat and 1/4 tsp fresh squeezed lemon juice, your syrup will return to a beautiful violet color. (I did not test this with bottled lemon juice, so I'm not sure if the preservatives used would discolor the syrup)
Pour into clean, sterile jar and refrigerate up to one month.
VIOLETS: Though tempting, never ever pick flowers from the roadside or treated lawns and meadows as the chemicals in these areas are not to be digested. Choose areas away from streets and areas that are treated with any sort of chemical or exposed to road or farm field run-off.
Violet Simple Syrup can be used to Violet Lemon Seltzers or to sweeten lemonades, iced teas and any assortment of beverages you wish to make. Adding more lemon juice will increase the color towards fuschia.
Powered by Recipage
How Gorgeous is this?