spring violet flower syrup
Fresh Violet Flowers just harvested for Syrup
There is so much to delight in during Spring. Especially after this winter we’ve just had in New Jersey, the Spring blooms, sunshine and warm air feel all the more special. One of my favorite Spring flowers is the Violet. Violet is an edible flower that I encourage you to sprinkle on most meals this time of year. I’ll get right to it with the recipe for the beautiful and delicious Violet Flower Syrup!
Violet Syrup recipe:
First, you want to locate a healthy patch of Violet. Make sure the area you are harvesting from isn’t sprayed or near a roadside/sidewalk is important here.
Harvest about 1 cup of fresh Violet flowers
Transfer Violets to a heat safe glass jar
Bring about 1.5 Cups of water to a boil
Take your water just off boil and pour over the fresh Violet flowers
Add a squeeze of Lemon
Cover your Violet tea and let it steep for ~6 hours.
Strain the liquid from the flowers, and compost the flowers.
Re-warm the liquid in a pot, and add equal parts honey to warmed liquid. Stir until the honey is fully incorporated.
You now have your Violet Syrup! Add this to any beverage, my favorite is adding the syrup to a plain or flavored seltzer. Store syrup in the fridge for up to a month.
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