Wild Violet Syrup
Collect wild violet flowers from a non-sprayed area. You need about one cup, overfilled.
Boil one cup water and pour over the violets in a glass jar. Seal with a lid and leave overnight. It will turn blue.
Pour 2 cups of sugar in a glass bowl over a pan filled half way with water. Low heat. Pour in the violet water over the sugar. Stir until dissolved.
Using a fine mesh strainer, pour the syrup into another bowl, preferably a measuring cup which makes it easier to pour in final containers.
Take the lemon and add a little at a time and stir. Watch the magic.
It’s purple! Pour in sterilized containers. Store in the refrigerator. It should stay good for up to six months.
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