There's something about catching a glimpse of a Violet patch amongst all the Spring green that becomes like a treasure hunt for me. Flashes of purple as I drive down busy streets, and the strength of their scent given how small they are. I love Violets! I started experimenting with violet infused honey a few years ago, and this year I created a little challenge for myself to go full-on violet with my menu and for an upcoming cocktail event that we'll be doing for Solabee Flowers here in Portland.
What I came to realize, is that making violet syrups comes with a whole array of colors and alchemy! The ratio of Violets to water matters, as does your decision to add acid to the mix.
So play with the volume of violets, and play with the acid (like fresh lemon!) to come out with different potency and colors. It's a fun thing to play at, and the result is tasty!
1. collect several cups of fresh violets
2. boil some water, add the water to the violets
3. let steep for 24 hours, covered
4. strain the violet water into a pot, making sure to press out all of the water/color
5. mix with sugar (ratio of 1:1) over a low flame to dissolve sugar, careful not to bring to boil
6. pour syrup into a clear glass bottle so you can enjoy the brilliant color! refrigerate and use within a couple of weeks.