- Bring 1 cup of water to a simmer in a small pot, place violets in a glass or other nonreactive bowl. Pour boiled water over violet flowers and let stand for 24 hours on the kitchen counter. The next day strain the violet infused water through a fine mesh sieve or cheese cloth and gently pressing any additional liquid from the violets. Return strained violet water to a pot or double boiler and for every cup of liquid yielded, add 1 1 /2 – 2 cups of sugar.
- Stir sugar over over very low heat until it dissolves.
- DO NOT SIMMER or BOIL as you will lose the gorgeous color of the violets. Just warm enough to dissolve the sugar. You should have a beautiful cool blue hued syrup.
- Optional: To turn the syrup to more of a clear purple stir in just a little lemon juice, a drop at a time (5-10 drops) or if you prefer the cool blue hue, leave the lemon out!
- Store the syrup in bottle or jar in the refrigerator for up to 6 months.
- Makes about 2 cups of violet simple syrup
Wild Violet Gimlet
1 1/2 ounce gin or vodka
1 ounce fresh lime juice
1 ounce of violet simple syrup
Fill shaker cup with ice. Pour over gin or vodka and lime juice. Pour into martini glass. Slowly drizzle violet syrup down side of glass to sit on top of the beverage for a mystical look. Enjoy!
For a wildly inspired mock-tail we combine violet syrup with plain seltzer, about a Tablespoon per 8 oz. and garnish with a lime slice and serve in a champagne glass for kicks!