Violet Syrup
This homemade violet syrup uses fresh petals to create a lightly floral, naturally colourful syrup perfect for drinks and desserts.
Ingredients
- 1 cup violet petals green parts removed
- 240 ml water preferably filtered or distilled
- 200 g white sugar
- 1 tsp lemon juice optional, for colour
Instructions
- Place the violet petals in a heatproof bowl or jar.
- Bring the water to a boil, then remove from heat and let cool for a few minutes.
- Pour the hot water over the petals, cover, and leave to steep for 12–24 hours.
- Strain the liquid into a heatproof bowl, discarding the petals. Do not press too firmly.
- Place the bowl over a saucepan of gently simmering water. Add the sugar and stir until fully dissolved.
- Remove from heat and add lemon juice gradually, stirring to adjust colour from blue to purple or pink.
- Transfer to a clean bottle or jar and allow to cool before refrigerating.
Notes
Variations and Substitutions
A basic violet syrup is simple, but a few small changes can shift the flavour or how you use it.- Lemon-forward syrup
Add a little extra lemon juice for a brighter, sharper flavour and a more vivid pink colour. - Floral blend
Combine violets with a small amount of elderflower or lavender for a more layered floral profile. Keep additions light so the violet isn’t lost.
Substitutions
- If you don’t have distilled water, filtered water is usually fine. Tap water can work, but minerals may slightly affect the colour.