Wild violets are always a welcome sight in my garden during winter.  They love the cold and rain.  During Summer I find that they tend to die back somewhat in my garden bed because they don’t get nearly the water they should!

Aside from their easy low maintenance care, did you know these gorgeous little purple blooms are actually edible.

They make wonderful additions to cakes, desserts and salads and you have probably seen them make up some of the fabulous array of edible flower varieties people use.

Recently I decided to make Violet Syrup for a little fun to add to drinks such as cocktails, mocktails, or sodas.  I have fallen in love with how it colours my weekend gin cocktail!!

FULL DISCLOSURE the taste is VERY subtle and tastes more of the sugar in the syrup BUT hey the colour is AMAZING and if you didn’t know many cocktails incorporate sugar syrup into them!

Here’s the recipe…..

INGREDIENTS

1 cup of violet flowers

1 cup of boiling water

1 cup of sugar

METHOD

After gathering your violet flowers separate the petals from the calyxes (the green part of the base of the flowers).  We are only using the petals.

Place petals in a non plastic container and pour water over the petals.

Leave to steep for 24 hours at room temperature.

The water will turn a gorgeous clear light blue/lavender colour.

Using the double boiler method ie simmering water in a pot with a heatproof bowl placed over the top. Place petals and water into the heatproof bowl.

Add sugar and stir gently until sugar is dissolved.

Strain violet petals from syrup using a fine mesh sieve or piece of muslin.

Allow to cool and transfer into a steralised jar or bottle.

Store in the refrigerator for up to 6 months.

Voila!!!  Cocktail hour is ready!!!

Enjoy!

Big LoveSash xx