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The Finished Product - Violet Syrup - - Pippin & Gile - Bushcraft and Foraging - South London - South Wales - Mid Wales - Brecon Beacons National Park - Surrey
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Violet Syrup

This deliciously sweet wonderfully coloured violet syrup is supprisingly easy to make.
Course Drinks
Cuisine British
Keyword Botanicals, Cocktail, Flowers, Food for Free, Foraged, Foraged Food, Mocktail, Perserve, Preserve, Spring, Syrup, Violet
Prep Time 1 hour
Cook Time 10 minutes
Steeping Time 1 day
Servings 4 Mini jam jars - like you get in B and B’s
Cost £2

Equipment

  • Small Jars to store the Syrup in.

Ingredients

  • 1 Pint violet flowers stems removed and calyxes if large
  • Up to 3 Pints sugar
  • up to 10 drops lemon juice

Instructions

Preparing the Violet infused water

  • Collect your violets, I filled a pint glass.
    Dandelion and Violet - Pippin & Gile - Bushcraft and Foraging - Brecon Beacons - Surrey - South London
  • Remove all stems, and the calyxes if they are large. Use this moment to check for and shake out any inhabitants that haven’t left yet.
    Violets Picked and Ready to go - Violet Syrup - - Pippin & Gile - Bushcraft and Foraging - South London - South Wales - Mid Wales - Brecon Beacons National Park - Surrey
  • Boil a small pan of water, and leave to cool for ten mins - you’ll need enough water to just cover the violets.
  • Pour the warm water over the violets, till they are just covered in water. Cover the container and leave to steep overnight.
    Violets being steeped - Violet Syrup - - Pippin & Gile - Bushcraft and Foraging - South London - South Wales - Mid Wales - Brecon Beacons National Park - Surrey

Making the syrup

  • Strain the violets though a fine sieve, I used a tea strainer or a muslin. Collecting the violet infused water.
    Violets being strained out - Violet Syrup - - Pippin & Gile - Bushcraft and Foraging - South London - South Wales - Mid Wales - Brecon Beacons National Park - Surrey
  • Smile at the purple colour of the water.
    Enjoying the Purple - Violet Syrup - - Pippin & Gile - Bushcraft and Foraging - South London - South Wales - Mid Wales - Brecon Beacons National Park - Surrey
  • Measure the violet water, and for every half pint of water you’ll need a pint of sugar.
    Sugar bearing measured - Violet Syrup - - Pippin & Gile - Bushcraft and Foraging - South London - South Wales - Mid Wales - Brecon Beacons National Park - Surrey
  • Add the water and sugar to a pan or banmarie and heat over a LOW heat. I can’t stress this point strongly enough - if you heat the syrup too much you’ll lose the lovely violet colour. Stir gently until all the sugar has dissolved.
    Everything being mix and heated - Violet Syrup - - Pippin & Gile - Bushcraft and Foraging - South London - South Wales - Mid Wales - Brecon Beacons National Park - Surrey
  • Add a drop of lemon juice at a time to return the syrup to the vibrant violet colour, it will have gone slightly blue with the added sugar.
    Adding the Lemon Juice - Violet Syrup - - Pippin & Gile - Bushcraft and Foraging - South London - South Wales - Mid Wales - Brecon Beacons National Park - Surrey
  • Pour into pre-heated jars and seal. Label once cooled.
    Violet Syrup - Pippin and Gile - Bushcraft and Foraging - Surrey - South London - South Wales - Brecon Beacons.