A spring time delight! Turn beautiful purple edible violets into a syrup and then watch it magically turn pink when mixed with lemon juice for the best lemonade of your life!!!
2 cups loosely packed edible violets to violas
3/4 cup boiling water
1 cup honey or granulated sugar
Violet Pink Lemonade
2 tablespoons violet syrup (or to taste)
1 cup water or sparkling water
2 tablespoons fresh lemon juice
violet ice cubes
lemon slice, fresh mint, violets for garnish
To make syrup:
In the evening fill a jar with the fresh picked violet flowers. Pour boiling water over violets and cover the jar. Steep overnight for best results.
Strain violet infusion into a small saucepan. Add honey or sugar and allow mixture to come to a low boil then reduce heat to a rolling simmer. Simmer to a runny syrup consistency, stirring occasionally, for about 10 minutes. It should start to lightly coat the back of a wooden spoon or sides of pan when swirled. The syrup will continue to thicken as it cools.
Meanwhile, sterilize a small heat-proof glass bottle or jar and lid by filling it with boiling water.
Pour hot syrup straight into the sterilized bottle and seal. Store syrup in a cool dark cabinet or refrigerate.
To make lemonade:
Stir 2 tablespoons of violet syrup (or to taste) per 1 cup of water in a drinking glass. Wait to add lemon juice if you want to create a magic color change.
Add ice cubes. Then pour in lemon 2 tablespoons of lemon juice and stir. Watch the color change to pink!! Kids love this!
Syrup should keep for about 6 months.
You can also scale this up and make a full pitcher of lemonade.
To make violet ice-cubes, add violet flowers to an ice cube tray and then fill with water. Freeze until solid, about 2 hours.
You can also use violet syrup in other drinks and cocktails. Violet mojito anyone??? You can follow this method to make other edible flower or blossom syrups as well.
Recipe by Fare Isle at https://fareisle.com/wild-violet-syrup/