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–+ servings

Wild Violet Syrup and Lemonade

Fox Farm Home
Violet syrup is a perfect way to add beautiful color and a hint of floral goodness to drinks and desserts. The violet lemonade is sweet, refreshing and a unique lemonade for springtime!
5 from 8 votes
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Prep Time 5 minutes
Additional Time 1 day
Total Time 1 day 5 minutes

Ingredients
  

  • One cup fresh violet flowers
  • Five cups water separated
  • One cup sugar
  • One cup lemon juice plus a few drops for the syrup

Instructions
 

  • Syrup Recipe
  • Gather 1 cup of edible, purple violet flowers. Gently rinse. Remove stems and calyx until only petals are remaining.
  • Boil one cup of water . Let cool for a few minutes. Add to your flowers. Let violet infusion sit for 4-24 hrs until color has infused into the water.
  • Strain liquid from flowers and add to a small saucepan. Add one cup sugar and heat on the lowest heat possible until sugar dissolves.
  • Remove from heat.
  • Optional - add lemon juice to alter the color of the syrup. Use one drop at a time until you reach desired color.
  • Transfer to clean glass jar and store up to 3 months in the refrigerator.
  • Wild Violet Lemonade Recipe
  • Add one cup of freshly squeezed lemon juice into your pitcher.
  • Pour four cups of cold water into pitcher.
  • Add one cup of violet simple syrup and watch the color change!

Notes

Syrup Notes:
  • The calyx holds the petals together and can have a grassy/earthy taste. While it's not essential to remove, the flavor will be a bit better if you take it off.
  • When simmering the sugar and flowers use very low heat so the color doesn't get lost.
  • You may use honey in place of cane sugar as your sweetener, although it will change the color of your syrup to be a muddier color.
Lemonade Notes:
  1. If you want to save some violet syrup, you can use 1/2 C violet syrup with 1/2 C regular simple syrup or honey.
  2. Optional garnishes are mint sprigs, lemon slices, or candied flowers

Nutrition

Serving: 1gCalories: 136kcalCarbohydrates: 36gSodium: 18mgSugar: 34g
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