– 1 cup of packed wild violets – 2 cups of white sugar – 2 teaspoon lemon juice, as needed
1. Gather your ingredients, gently rinse the flowers in cold water, and dry them with paper towels. 2. Once dry, add flowers to a jar or container with a lid.
-Bring water to boil for 2 minutes then remove from heat. -Add water to the violets and make sure the flowers are fully submerged.
Let this mixture sit for 24 hours at room temperature (so the color can be fully infused into the water),
1The next day, strain out all of the solids by pouring them through a fine-mesh strainer.
Add sugar to a separate jar. Pour the strained violet water into a saucepan and heat on low but not boiling for two minutes.
Pour warm violet water over the sugar until it dissolves completely, At this point it may look grey or another color. Fear not! I've got that covered.
To get a really vibrant violet color, add just a drop of lemon juice. A little goes a long way! Start with one drop at a time to get your desired color
Pour finished syrup into a glass bottle with a lid! Once cooled enjoy! Store in the fridge.