VIOLET FLOWER SYRUP
Easter is this weekend and you can feel the energy in our gardens on our farm. With the blooming of flowers and the reaching stems of the peony, to the trees waking up and showing the teasing look that winter is over and a new chapter in life begins. The grass is getting away from us and out of control. I keep wanting to mow but it keeps raining. So this morning I gave in and was looking for herbal recipes and came across this delicious syrup that would bring much conversation to your Easter table.
Ready, here we go!
You will need violet flowers, chemical and pesticide free. They are growing everywhere right now, so if you’re lucky you can hand pick them. Glass bottle that will hold 2 cups of liquid. Clean water, organic sugar, lemon juice.
Recipe as follows:
- 2 cupfuls and remove the stems
- Boil 2 cups water in a pot
- Turn heat off and add the violet flowers, cover and set over night.
- Next day, strain your violet infused water. You can use cheese cloth or wire mesh strainer.
- If you get 1 cup of violet liquid you add 2 cups of sugar.
- Put on heat and stir until sugar dissolves. You can use the same pot.
- DO NOT BOIL, you will lose the beautiful blue, violet color.
- 5 to 10 drops of lemon juice. Lemon makes it more violet.
- Store the syrup in a glass jar, not plastic. Keep in refrigerator.
- It can keep up to 6 months in the refrigerator.
How to use the syrup.
You can add it to drinks such as lemonade, or hot teas. You can pour a few tablespoons on vanilla ice cream or cheesecake. It taste great on pancakes or waffles and if you still want that maple taste, just add it to your maple syrup.
Think out of the box and enjoy it on a slice of lamb or add it to your sliced ham at the table.
Have a wonderful holiday weekend,