Recipe from Alison Czeczuga, Gaia Herbs Sustainability & Social Impact Manager
Spring is the season for violets! Wild violets are now in bloom in many parts of the country. So if you find violets while enjoying your time outside, collect them for a simple and delightful violet syrup that is sure to please.
Yields 2 cups syrup
- 4 loose cups of violet flowers
- 1 cup water
- 2 cups sugar
- Gather violets (flowers only).
- Bring 1 cup of water to a simmer, turn off heat, and let cool for 5 minutes. Pour water over violets in large pot.
- Transfer violet water to a large mason jar and let sit for 24 hours.
- After 24 hours, strain violets — gently pressing any additional liquid from violets, and return liquid to a pot. Slowly add in sugar. Continuously stir until all sugar has dissolved.
- Store in container for up to 6 months in the refrigerator.
Serving Suggestion: Add violet syrup to seltzer water for a refreshing herbal mocktail or use as a tasty addition to other recipes.