I am always excited and inspired to see the arrival of wild violets. Here, in the fields of Marigold Moon, they are various shades of purple. There are a few white ones scattered here and there. Celebrate!
VIOLET BLOSSOM SIMPLE SYRUP RECIPE
Remove any green stems off of the violets.
In a small, non-aluminum pot, bring the filtered water to a boil.
Turn off the heat and allow the mixture to sit for 5-10 minutes, cooling it to prevent the destruction of flowers.
Add the violet blossoms to the water in the pot and stir; let it sit for 24 hours. I pour it into a large mason jar and cover it. Keep out of sunlight and in a cool spot.
Using a fine-mesh sieve, strain the violet-infused water, gently pressing all remaining liquid from the violets.
For each cup of liquid yielded, add 2 cups of sugar. (I prefer organic, raw sugar.)
Using the same vessel—or if you used a mason jar, return to the pot—stir over very low heat until the sugar dissolves. Be careful not to boil. Boiling will diminish the magnificent color and essence of the violets. (They are brave little flowers, withstanding harsh weather, but boiling water will destroy them.)
Stir in 2-6 drops of lemon juice to attain a brighter and clear infusion. If you prefer a cooler hue, do not add lemon. Lemon also assists in preserving and adding vitamin C. Violets do, however, contain vitamins C and A.
Store the syrup in the refrigerator for up to six months.
This yields about 2 cups of syrup.
Sometimes, I prefer to use a quart mason jar for smaller recipes.
I often use this sweet infusion for crepes, pancakes, sweetening tea, or over ice cream, added to salads, and as edible cake decorations.
Violets are medicinal plants; all parts are used. This is a topic for another day.