Make violet syrup with foraged wild violets – a floral syrup recipe perfect for lemonade, cocktails, and mocktails.
Wild violets are among the very first spring flowers to appear, dotting gardens and forest edges with delicate blue to purple blooms. Their subtle floral scent, gentle medicinal properties, and purple color make them a beautiful and edible plant to forage.
This wild violet syrup captures both flavor and color, creating a pH-sensitive elixir that shifts from blue violet to purple or pink with a few drops of lemon juice.
Violets have been used for thousands of years in food and herbal traditions. Symbolically associated with modesty and humility, the violet reminds us that even the most unassuming plants can hold remarkable beauty and value. Over the years, I’ve used violets in violet jelly, violet tea, infused oils, body butter, and soothing remedies for sore throats.
This time, I’m sharing one of my favorite easy recipes: a homemade violet syrup you can use all season long.
Violet Syrup from Wild Violet Flowers
This recipe starts as a strong violet tea and transforms into a versatile violet simple syrup. It’s floral, lightly sweet, and incredibly beautiful.
Foraging Wild Violet Flowers
The Viola genus contains over 550 species worldwide. We collect flowers and leaves, roots can cause nausea and vomiting.
other recipes with edible violets
How to identify the plant
- Edible violets species have five irregular petals and heart-shaped leaves
- Flowers range from white violets to blue violet and deep purple
- Only harvest violets while in bloom to avoid confusion
African violets are poisonous. They have six petals, oval leaves, and are usually houseplants rather than wild edible plants.
Ethical foraging tips
- Harvest in spring, when flowers are abundant
- Never take more than half of the blooms from one plant
- Pick flowers gently at the top of the stem (calyx)
- Leave plenty behind for pollinators
- Never harvest flowers that may be treated with pesticides or grow near roads.
V. pedata (bird’s foot violet) is threatened and should not be harvested.
Common edible violet species include: Sweet violet (Viola odorata) – the only fragrant species, Blue violet (Viola sororia, Viola papilionacea), Pansy (Viola tricolor).
Wild Violet Syrup Recipe (Step-by-Step)
Step 1: Gather the Violet Flowers
The pollen carries much of the flavor and color, so I usually do not wash the flowers. Instead, remove any insects mechanically and discard all green parts.
Place the purple violet flowers into a heat-safe jar or teapot
Step 2: Steep the Violet Tea
Pour 1 cup of pre-boiled, cooled water over the flowers.
Cover and let the violets steep overnight (8–12 hours) at room temperature.
You’ll notice the water gradually turning a beautiful blue-to-purple hue.
Step 3: Strain the Violet Infusion
Strain the steeped violets using a fine mesh strainer or cloth.
At this stage, you have violet tea, which can be enjoyed cold.
For medicinal use, drink one cup every two hours, freshly made daily.
Step 4: Turn it into Syrup
Pour the strained violet tea into a saucepan.
Add your sweetener and gently warm to dissolve the sugar completely.
Optional but magical:
- Add lemon juice and watch the color change from blue to purple or pink
- This happens because violet syrup is pH sensitive.
Once dissolved, allow the syrup to cool to room temperature, then bottle it in sterilized jars.
Violet Syrup Without Sugar
You can make violet syrup without sugar by sweetening lightly with stevia or using honey in small amounts. Keep in mind this shortens shelf life and affects the color and texture.
Violet Lemonade, Cocktails & Uses for Violet Syrup
This homemade violet syrup is endlessly versatile:
Drinks & Mocktails
- Make violet water: Mix with water, seltzer, or club soda
- Make violet lemonade:
- 2 parts sparkling water
- 1 part violet syrup
- 1 part lemon juice
- Add to mocktails or cocktails with vodka or gin
- Stir into hot tea or coffee (1–2 teaspoons)
Desserts & Sweet Uses
- Drizzle over pancakes or waffles
- Spoon into yogurt
- Pour over violet ice cream, panna cotta, or custard
- Use in buttercream frosting to add a hint of violet color for decorating cakes and cookies.
- Sweeten fruit salad or whipped cream
- Turn it into violet jelly with gelatin
Other Ideas with violets
- Make violet ice cubes with whole violet petals
- Create candied violets for desserts
- Use tablespoons of violet syrup to flavor frosting or sauces
Wild Violet Syrup Recipe
Make violet syrup with foraged wild violets – a floral syrup recipe perfect for lemonade, cocktails, and mocktails
Ingredients
- ½ cup fresh wild violet flowers
- 200 ml (0.8 cup) raw honey or raw sugar
- 1-2 tablespoons lemon juice
- 10 g (0.3 ounces, 2.5 teaspoons) citric acid
- 300 ml (1.25 cup) water which you cool before use
Instructions
- The pollen carries much of the flavor and color, so I usually do not wash the flowers. Instead, remove any insects mechanically and discard all green parts. Place the purple violet flowers into a heat-safe jar or teapot
- Pour 1 cup of pre-boiled, cooled water over the flowers.Cover and let the violets steep overnight (8–12 hours) at room temperature. You’ll notice the water gradually turning a beautiful blue-to-purple hue.
- Strain the steeped violets using a fine mesh strainer or cloth. At this stage, you have violet tea,, which can be enjoyed cold.For medicinal use, drink one cup every two hours, freshly made daily.
- Pour the strained violet tea into a saucepan.Add your sweetener and gently warm to dissolve the sugar completely. Optional but magical: Add lemon juice and watch the color change from blue to purple or pink. This happens because violet syrup is pH sensitive.
- Once dissolved, allow the syrup to cool to room temperature, then bottle in sterilized jars.
Notes
It is important to use sterilized bottles that are dried.
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Nutrition Information:
Yield:
30Serving Size:
1Amount Per Serving: Calories: 639Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 8mgCarbohydrates: 173gFiber: 0gSugar: 173gProtein: 1g
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