Violet Simple Syrup

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Violets bloom in late April thru early May and are not only one of the first signs of spring, but also one of the first foraged ingredients I gather here in the Hudson Valley. This violet simple syrup captures the floral essence of violet flowers distinct flavor. I use this in everything from violet lemonade to cocktails. This syrup will have a dusky lavender appearance when finished, add the lemon juice and the color takes on a pinkish fuchsia hue (I go into the color changing variation later in this post).

The Steeping

The flavor for this simple syrup comes from a gentle and slow infusion process. After the wild violets are sprinkled into the hot water, a steeping process begins. I let the violets infuse for 8 hours at least, you can always cover the pan and leave in your refrigerator overnight for fuller flavor. Use a fine mesh sieve to strain the flowers out of the water before boiling into a simple syrup.

If this is your first time cooking with wild violets, the full violet recipe guide covers everything from violet jelly to sugared flowers and floral ice cream.

Few Ingredients

The ingredients for this homemade violet syrup with fresh foraged violets are minimal. Sugar, water, freshly picked violets and a drop of freshly squeezed lemon juice are all that’s needed to create your own batch of springtime floral delight. Boil, jar and pour this violet flower simple syrup with lemon juice with a few simple ingredients.

A Note on Color

Violets naturally produce a light, dusky lavender color after the steeping process. The above picture is the natural violet simple syrup before adding lemon juice. Adding the lemon juice lowers the Ph balance and changes this simple syrup to a vibrant pink hue. This color changing violet syrup recipe produces vivid bright color results. Of course you can omit the lemon juice if you prefer a more muted shade. The same color transformation happens when making violet jelly – the lemon juice that sets the jelly shifts the deep indigo to a softer, rosier hue.

How to Use It

• Violet soda: I use this floral simple syrup to make my own violet soda. I add 2 tablespoons of violet simple syrup to an ice filled glass and top off with sparkling water, add a lemon twist as a garnish.
• Violet Lemonade: I add the juice from one freshly squeezed lemon, 2 tablespoons of the simple syrup to an ice filled glass. Pour water to the brim and stir.
• Sweeten tea: this foraged violet simple syrup adds a botanical note to hot or iced tea. I like to add a splash to hot chamomile tea or one of my cold brew blends, like this Botanical Cold Brew Green Tea with Jasmine and Lemongrass.
• Drizzle over desserts: drizzle over cakes, and custard pies.
• Make violet ice cream: add a spoonful to vanilla ice cream and swirl in whole violet flowers.
• Stir into yogurt: add a spoonful to unsweetened yogurt and top with stewed fruit and granola for a lite breakfast.

It also works beautifully swapped into this cara cara gin cocktail in place of the rosemary syrup for a delicate floral spring variation.

A Jar Worth Keeping

This recipe makes 1 pint of violet simple syrup. Store this recipe in glass jars with lids. Keep this simple syrup recipe stored in the fridge for longer use. Cold storage keeps this recipe fresh for 1 month.

If you love keeping homemade syrups in the fridge through the seasons, this cardamom simple syrup is another beautiful one worth making year round.

And when violet season ends and summer arrives, this lemongrass cilantro simple syrup is the next seasonal syrup worth making.

The Season for Wild Violets

Violets bloom early spring in abundance. They have a short harvesting window, normally 2-3 weeks. Make the most of foraging during this time with this guide for early spring foraging.