VIOLET FLOWER SYRUP
Steps:
- Gather the ingredients.
- Pinch violets off at the top of the stems. Remove calyxes, or the green parts at the base of the flowers, by twisting petals free. Save petals and compost, or discard calyxes.
- Place violet petals into a nonplastic, heatproof, nonreactive container, such as a glass canning jar or a stainless-steel bowl. Reserve.
- In a small saucepan, bring cup of water to a boil.
- Pour hot water over violet petals. Cover and let sit at room temperature for 24 hours. The liquid will turn a gorgeous clear blue with a slight lavender hue.
- Pour liquid and petals into the top of a bain-marie . Or, if you don't have one, put an inch or two of water in a pot over medium-high heat and set a large stainless steel or other heatproof bowl on top of the pot. Place violets and their infusion liquid in it.
- Add sugar and cook syrup over steam created by the bain-marie. Stir often, until sugar is completely dissolved.
- Strain syrup through a finely meshed sieve to remove flower petals.
- Let syrup cool to room temperature. Transfer to glass jars, label them, and store in refrigerator for up to six months.
Nutrition Facts : Calories 49 kcal, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 1 mg, Sugar 12 g, Fat 0 g, ServingSize 2 cups (16 servings), UnsaturatedFat 0 g
VIOLET SIMPLE SYRUP
Violet Simple Syrup! Perfect in cocktails ( like a Violet infused French 75) or mocktails. Think Mothers Day, Bridal Showers or Weddings. Romantic, floral & feminine. The possibilities are endless! WARNING: Please read through all the comments below the post before you begin- some folks are having a hard time with this recipe turning out and I'm still unclear why- so before you make it, make sure you are picking Common Blue Violets.(They should smell sweet and grape-y) If unsure please try this page for identification. You are looking for WILD violets with the botanical name of Viola sororia or Viola sororia albiflora. The kind that grown in shady parts of your lawn in zones 3-8. They typically have a little bit of gold in the center. Make sure they are untreated with pesticides!!!
Provided by Sylvia Fountaine | Feasting at Home Blog
Categories cocktails
Time P1DT15m
Number Of Ingredients 5
Steps:
- Bring 1 cup of filtered water to a simmer in a small pot. Turn the heat off, let the water stand 5 minutes to cool slightly, then add the violets to the pot, stir, and let cool completely. (Do NOT boil the violets.) Cover with a kitchen towel and let stand for at least 24 hours on the kitchen counter.
- Strain the violet-infused water through a fine-mesh sieve, gently pressing any additional liquid from the violets. Return strained Violette water to a bain-marie. Add sugar. For every cup of liquid yielded, add 1 1/2 - 2 cups of sugar.
- Stir sugar into the violet water over a bain-marie or in the same pot over very very low heat, just until the sugar dissolves.
- DO NOT SIMMER or BOIL as you will lose the gorgeous color of the violets. Just warm enough to dissolve the sugar. You should have a beautiful cool blue-hued syrup.
- To turn the syrup to more of a clear purple color as you see here, stir in one drop of lemon juice, one drop at a time (1-5 drops) or if you prefer the cool blue hue, leave the lemon out! Too much lemon will make the color go away so be careful here.
- Store the syrup in a bottle or jar in the refrigerator for up to 6 months.
- Makes about 2 cups of violet simple syrup.
Nutrition Facts : ServingSize 1 tablespoon, Calories 48 calories
HOW TO MAKE VIOLET SYRUP
How to Make Violet Syrup. Violet syrup can be added to drinks, candies and homemade desserts and baked goods. Provided you have access to fresh violets, you can make this syrup at home with ease. Place the petals of violet flowers into the...
Provided by wikiHow
Categories Syrups
Number Of Ingredients 9
Steps:
- Place the petals of violet flowers into the canning jar.
- Cover the violets with the cup of boiling water.
- Cover the jar and leave the mixture to steep for 24 hours.
- Strain the liquid and remove the violet flowers. Compost the flowers or use them for baking something violet-ish immediately.
- Pour the strained liquid into the saucepan. Add the lemon juice and the sugar.
- Bring the mixture to boil. Then turn down the heat to low and simmer for 10 minutes.
- Pour the syrup into a suitable storage jar and refrigerate. Use it in cooking for flavoring cakes, pancakes, scones, frosting (icing), drinks and other food.
WILD VIOLET SYRUP AND SPARKLING WATER
Blue violets work best for this, but you may mix in a few yellow or white ones.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Number Of Ingredients 4
Steps:
- Remove and discard violet stems. Rinse violets gently with cool water in a colander, and remove any insects. Place 2 cups of water in a 1 1/2-quart saucepan. Add violets, cover, and simmer gently over medium-low heat for about 10 minutes. Remove from heat; let steep, covered, for 20 minutes. Strain liquid through damp cheesecloth or a coffee filter; the liquid will be green.
- Measure 1 cup of liquid. Pour into a small saucepan; add the sugar. Bring to a simmer over medium heat; reduce heat to medium-low and simmer for 5 minutes, stirring to dissolve sugar. Let cool for 5 minutes. Slowly add just enough lemon juice for the liquid to turn purple; the acid in the lemon juice is balancing the pH of the liquid. Don't add all the lemon juice or the liquid may turn red.
- To make one serving of Wild Violet Sparkling Water, add 1 tablespoon of Violet Syrup to sparkling spring water.
VIOLET SYRUP
This lavender syrup is so pretty and it is great with club soda or ice water. Now you can use all those pretty violets growing in the back yard! Make sure to use clean, unblemished flowers! Cook time is an estimate. The kids will love to help with this!
Provided by Sharon123
Categories Beverages
Time 55m
Yield 2 quarts
Number Of Ingredients 5
Steps:
- Select only the freshest and most unblemished violets. Place violet petals in a deep bowl and pour the boiling water over them. Weigh down with a heavy dish to keep them submerged. Place the bowl in a draft-free place at room temperature for 24 hours.
- Line a colander with layers of rinsed cheesecloth(I use a clean terrycloth towel) and place over a bowl. Pour violets and liquid into colander, squeezing out juice from the violets; discard the violets.
- Place sugar, lemon juice and water in a saucepan and boil into a very thick syrup.
- near the candy stage. Add violet water and bring to a rolling boil. Boil 10 minutes or until thickened. Pour into sterile bottles. Allow to cool, then seal and refrigerate. Serve with ice water or club soda.
- VARIATION: Substitute 4 cups fragrant rose petals and add 1 cinnamon stick per bottle of syrup. Yield: 2 quarts.
Nutrition Facts : Calories 2327.3, Fat 0.1, Sodium 20.5, Carbohydrate 601.5, Fiber 0.1, Sugar 599.4, Protein 0.1
TRADITIONAL SWEET VIOLET SYRUP
A simple and beautiful syrup that is easy to make and gives amazing results. My front garden is covered in little sweet violets every spring and although I crystallise them or cut them for the spring dinner table, I recently found this old recipe for making violet syrup, which is fabulous. So, I have been busy making Sweet Violet Syrup this year! The syrup is great when added to icings and butter cream for cakes; and is wonderful when used in beverages too. Only a small amount is needed to add to sparkling wine or lemonade for a delectable and elegant drink. I have also added the syrup for flavouring to homemade macaroons, French Macarons. Why not make a homemade violet ice cream, or add this to junkets and blancmanges, the list is endless! NB: Six handfuls are about 3 ounces. A bottle of this makes a great gift for a foodie friend, add a label with serving ideas; one teaspoon is usually enough for most recipes.
Provided by French Tart
Categories European
Time P1DT15m
Yield 1 1/2 pint bottle
Number Of Ingredients 3
Steps:
- You need a bain-marie for this recipe and a sterilised bottle.
- Remove all of the green, stalks and leaves from the violets and put the flowers into a non-reactive metal pan or in the top of a bain-marie. Pour the boiling water over the flowers, cover with a lid and allow to infuse overnight or for 24 hours.
- The next day, add the sugar to the water and violets. Bring the water in the bottom of the bain-marie to a boil and keep stirring the violet mixture until the sugar has completely dissolved. Keep the water at a rolling, but gentle boil. If you don't have a bain-marie, place the sauce pan on top of larger pan with water underneath.
- Strain, bottle and label the violet syrup and keep in a cool place, or the fridge for up to 6 months. Use in cakes, scones, pancakes, icings, butter creams, ice creams, biscuits (cookies), beverages, cream puddings etc.
Nutrition Facts : Calories 32.5, Sodium 9.1, Carbohydrate 8.4, Sugar 8.4
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- — Collect wild violets. You really only need the flower petals. We did have a few stray stems and receptacles (base of the flower), and it did not affect the flavor of the finished syrup at all, however.
- — Pour boiling water over the wild violets. The ratio of flowers to water is 2:1. Because I had 4 cups of wild violets, I used 2 cups of boiling water.
- — Use a wooden spoon to smash the violets down into the water. The petals will shrink considerably, so make sure they’re all submerged.
- — Steep the violets for 24 hours. Place a lid on your jar and let the violets sit and steep for 24 hours. As you can see in the 4. photo, the pigment begins to come out of the petals rather quickly.
- — Strain. After 24 hours, pour the violet “tea” into a fine-mesh strainer. You should still have 2 cups of liquid.
- — Press out all the “tea”. Using your fingers, press all of the blueish-purple “tea” out of the petals. Then you can add the petals to your compost.
- — Notice how blue the wild violet “tea” is. It’s almost a cerulean blue — not very purple at all actually. That’s ok. We’ll fix that with lemon juice.
- — Combine the wild violet “tea” with 2 cups of organic evaporated cane juice. Place it on the stove on low-medium heat. Whisk the sugar and “tea” together while the mixture heats.
- — Add 3 to 4 drops of lemon juice. As soon as the sugar is completely dissolved, remove the syrup from the heat and add 3 or 4 drops of lemon juice to it.
- — Store in the fridge. You can store your wild violet simple syrup in the fridge for 2 weeks — if it lasts that long! Pour it over waffles or pancakes, add it to sparkling water for a bubbly floral beverage, flavor your kombucha with it, or add it to a cocktail!
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