Violet Flower Syrup
A naturally blue violet flower syrup can be made to add a unique color and flavor to drinks and desserts.
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Instructions
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Start boiling 1 cup of water.
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Prepare violet petals by removing their green calyxes, then place them into a heatproof container.
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Pour the boiling water over the prepared petals, cover, and infuse for 24 hours at room temperature until the liquid turns blue.
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Transfer the liquid and petals to a double boiler setup. Add sugar and cook over steam, stirring until fully dissolved.
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Strain the syrup through a fine-mesh sieve to remove the petals.
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Cool the syrup, then transfer to glass jars for refrigeration; store for up to six months.