How to Prepare Violet Flower Drink at Home

Violet plants only produce their edible flowers (Viola species) for a few weeks in early spring.

With its amethyst color and subtle flavor, this syrup preserves them for year-round enjoyment.

You can use this method with linden blossoms, elderflowers, cherry blossoms, and other edible flowers, as well as aromatic leaves including sassafras and mint.

What do you need?

Violet flowers with no stems
Boiling water
Sugar

How it is done.

#01

Pinch off the stems under each violet.
You may want to save these for a salad
They are edible and quite tasty but don’t add color to the syrup.
Remove the calyces thus the green bases of the flowers.

#02

Put the violet petals into a heatproof glass or stainless-steel container
A canning jar works perfectly.

#03

Bring the water to a boil.
Pour the hot water over the violet petals.
Cover and let sit at room temperature for 24 hours.
The liquid will turn a beautiful blue-amethyst color.

#04

Pour the liquid and the petals into the top of a bain-marie (double boiler).
You can make a bain-marie by putting an inch or two of water in a pot over medium-high heat and setting a large stainless-steel or other heatproof bowl on top of the pot.
Put the violets and their infusion into the bowl.

#05

Add the sugar and cook the syrup over the steam created by the bain-marie, stirring often, until the sugar is completely dissolved.
If it does not, add some lemon juice.
It is important to use only granulated white sugar for this purpose or you’ll lose the exquisite color.

#06

Strain the syrup through a finely meshed sieve to remove the flower
Let the syrup cool to room temperature then transfer it to glass jars, and label them.
Violet flower syrup is not recommended for boiling water bath canning.
Instead, store the syrup in the refrigerator.
Violet flower syrup will keep, refrigerated, for at least 6 months.