Violet Syrup Recipe
Violet Simple Syrup! Perfect in cocktails (like a Violet infused French 75) or mocktails. Think Mother's Day, Bridal Showers or Weddings. Romantic, floral & feminine. The possibilities are endless!
How to Make the Best Violet Syrup
This enchanting violet syrup is the perfect addition to your cocktail and mocktail collection. With its delicate floral flavor and stunning blue-to-purple hue, it brings an elegant touch to any drink—from French 75s to creative mocktails. This romantic syrup is ideal for special occasions like Mother’s Day, bridal showers, or weddings.
The beauty of homemade violet syrup lies in its simplicity and the patience required. By infusing fresh pesticide-free violets in water for 24 hours, you create a subtle, naturally beautiful syrup without any of the artificial floral flavors you might find in store-bought versions. The key to maintaining the gorgeous color is keeping the heat low—just warm enough to dissolve the sugar without losing those precious violet hues.
Whether you add a hint of lemon juice for a deeper purple or keep it blue, this syrup opens up endless possibilities for creative cocktails and refreshing beverages that are sure to impress your guests.
Violet Syrup
Violet Simple Syrup! Perfect in cocktails (like a Violet infused French 75) or mocktails. Think Mother's Day, Bridal Showers or Weddings. Romantic, floral & feminine. The possibilities are endless!
Ingredients
Violet Syrup
Instructions
Violet Syrup
- Collect violets that are free from pesticides. Remove leaves, stems and calyx—basically remove everything that isn't a purple petal.
- Bring 1 cup of filtered water to a simmer in a small pot. Turn the heat off, let the water stand 5 minutes to cool slightly, then add the violets to the pot, stir, and let cool completely. Do NOT boil the violets. Cover with a kitchen towel and let stand for at least 24 hours on the kitchen counter.
- Strain the violet-infused water through a fine-mesh sieve, gently pressing any additional liquid from the violets. Return strained violet water to a bain-marie. Add sugar. (For every cup of liquid yielded, add 1 cup of sugar)
- Stir sugar into the violet water over a bain-marie or in the same pot over very very low heat, just until the sugar dissolves and is incorporated. 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.
- To turn the syrup to more of a clear purple color, stir in one drop of lemon juice, one drop at a time (1-3 drops). If you prefer the cool blue hue, leave the lemon out! Too much lemon will make the color completely disappear—so be careful here.
- Store the syrup in a bottle or jar in the refrigerator for up to 6 months.
Notes
- Use only pesticide-free violets for this recipe.
- The cooling and infusion time of at least 24 hours is essential for extracting the delicate flavor and color.
- Heat is minimal to preserve the beautiful violet color—do not boil or simmer aggressively.
- The syrup can be stored in the refrigerator for up to 6 months.
