Spring at last! Gone are the cold and gray days. Now it's time for colorful dishes and good mood. How about a delicious violet syrup recipe? It's so easy to capture the scent of spring!
Spring has always been my favorite season. Everywhere it begins to bloom. The meadows are covered with violets and daisies.
Everything smells so wonderful and the sun's rays do really good on the skin.
A feeling that I would love to enjoy all year round. Now is the time to capture the spring. With all its wonderful smells and good humor. Especially the scent of fresh violets has done it to me.
So off you go with spring in a bottle. Here comes a simple violet syrup recipe that you can make very quickly.
The preparation is anything but complicated. There is only one small catch: If you want to make violet syrup yourself, you have to plan some time for picking the violets. For one liter of syrup you need about 150 grams of the purple flowers.
That doesn't sound like a lot. But believe me, it's an enormous amount.
Now the good news: it's really worth it. And besides, you'll spend a lot of time outdoors, enjoying sun rays and switching off from everyday life. Make violets syrup yourself is better than any therapy 😅
Yummy! This is how easy you make lavender syrup!
Table of contents
What you need to pay attention to when collecting flowers for violet syrup
Very important: Process the flowers immediately after collecting them. If you leave them longer, they will wilt and lose flavor.
Tip: I first boil the sugar water. While it cools down, I go to collect violets. And then they are processed immediately.
This way you can be sure that you can capture the maximum spring flavor in the bottle.
Collect violets
Find out where you are going to collect the flowers. They grow on Meadows and also on Forest clearings. In spring, they shine from afar.
Find a spot that is not on the typical dog walking route to pick the blooms. I also wouldn't pick violets right next to the road.
Depending on the weather, location and region, the season begins Mid-March and lasts until April.
Choose the optimal collection container
Violets get their flavor from the pollen. You must therefore choose a collection container that preserves it. A basket is less suitable.
Plastic bags (without holes), a Tupperware box with a lid or a honey jar with a screw cap work particularly well.
Shake the container as little as possible.
If you want, take a second container and collect a few leaves. They do well in salads like a homemade wild herb salad.
Do not wash
I wash the flowers before processing not. With the water you rinse away the precious pollen and thus the taste of the flowers. Collect impurities, insects and the like with your fingers.
When picking, make sure that you don't collect any soil, needles or leaves and only take clean, undamaged flowers.
Tip: I pour all the collected flowers careful on a piece of white A4 paper. This is the best way to see the soiling.
Think about insects
And, what is very important to me: leave a few purple flowers for the bees and wild bees. They love the lovely scent just as much as you do.
The small flowers are an important source of food when there are not yet many flowers.
Therefore, I wait to collect the flowers until the season is almost over. The flowers have enough flavor for a syrup or a flowery jelly even shortly before they fade.
Heavenly delicious syrup made from fresh roses!
What ingredients do I need to make a violet syrup?
Let's take a look at the ingredients. I'll also tell you how to substitute them if you don't have them on hand.
Violets
Violets are in season from mid-March to the end of April. If you have a small garden, you can easily grow scented violets in it. Dig up a few wildflowers and transplant them into the meadow. They are very robust and bloom every year reliable.
Wait until they have faded before mowing the lawn for the first time. Then they'll move on from multiply yourself and provide beautiful splashes of color in spring.
For one liter you need, by the way 150 grams. That's two very well-filled hands. If you don't find that much, simply adapt the recipe.
I always fill the precious syrup into small bottles and open it on special occasions. Depending on the size, the bottles are only 50 to 100 ml large. This has proven to be a great gift for dear friends.
Incidentally, the same principle also works with Rose syrup, Elderflower syrup and all other syrups made from flowers.
Sugar
Sugar makes syrup durable. Only through him the fragrance of the flowers is preserved. You can use household sugar or Birch sugar*. The quantities remain the same.
Birch sugar* However, it has the advantage that it is better for the teeth and has fewer calories.
You won't notice any difference in taste. You can also easily prepare my recipe 1:1 with household sugar.
Water
You need simple tap water. It is first boiled with the sugar and is then already the basis for our homemade violet syrup.
Very important: As with any syrup with flowers, the violets are put into the sugar water. You boil the sugar water and then you have to boil it completely. cool down let. It should be at room temperature at most.
Citric acid
It provides a balance to the sweetness of the sugar. You can use fresh lemons or Citric acid* in the form of powder.
When you Citric acid* with fresh lemon juice, then stick to this rule:
100 ml lemon juice = 20 grams Citric acid*
Recipe: violet syrup
So, enough words, let's get to work. Here you'll find a very detailed step-by-step tutorial. This tutorial is ideal for those who have never made a flower syrup.
If you are already a professional in this field, then you will find a short version of the recipe further down in the text.
Ingredients:
- 500 g sugar (Alternatively: Birch sugar*)
- 450 ml tap water
- 25 g Citric acid*
- 1 lime (alternative: 1/2 lemon)
- 150 g violet flowers
Also: pot, cooking spoon, bowl, bottle with screw cap
Here's how you can make your own violet syrup in 5 easy steps:
Put on syrup
Put the sugar in a pot with the tap water. Bring the water to a boil, stirring constantly until the sugar dissolves.
The water does not necessarily have to boil. It is enough when the sugar dissolves. Do not forget to stir constantly, sugar burns quickly!
Give the Citric acid* to this. Stir again briefly and then the mixture is ready.
Allow syrup to cool
Very important: Now the syrup must cool completely. If you want it to go faster, you should pour the syrup as it is now into a second pot that is cool. Or into a bowl. The important thing is that the container fits in your refrigerator.
Do not put a lid on the syrup, it should cool down quickly. It should have a maximum of room temperature.
Add violet flowers
Cut open the lime. Add the violets. Stir with a wooden spoon until all the flowers are submerged in the syrup.
Now put the lid on the pot. Alternatively, you can cover it with a cloth. If you decide to use cling film, the syrup must be completely cooled down, otherwise steam will form in the pot.
Stir the syrup at the same time every day. Set a timer for this.
Filter syrup
Taste the syrup. If you are satisfied, you can bottle it after 3 days. If it is still not enough, let it infuse for another day.
Pour the syrup through a sieve. If you put a kitchen towel in a sieve, then even the finest suspended matter will be filtered out.
Squeeze the cloth to get every drop of syrup. You can throw away the flowers and lime slices.
Cook and bottle syrup
Now you need to boil the violet syrup. For this you need a funnel, a soup ladle and the bottles. Do not forget beforehand the Sterilize bottles!
Once the syrup is in the bottles, seal them immediately. Now let them cool, label them and then off they go to the cellar or pantry. You do not need to refrigerate the syrup.
Once you have opened the bottle, put the violet syrup in the refrigerator and consume it within the next 5 days.
Which is better: adding violet syrup to cold or hot sugar water?
Flower syrup (also known as violet syrup) can be made in two ways: either in hot sugar water or in cold sugar water. Depending on the method, the color and taste are slightly different.
Place the flowers in cooled sugar water
With the cold method, the sugar water is allowed to cool before the violet flowers are added.
The mixture is then left to infuse for 24 to 72 hours so that the aromas and colors of the flowers are gently distributed in the syrup.
This method preserves the delicate aroma of the violets better and results in a syrup that is more subtle in taste and color. This is how I learned it from my grandmother and I do it with roses, lavender, elderflowers and the like.
Add flowers to hot sugar water
This method involves pouring the hot sugar water directly over the violet flowers.
The heat helps to quickly extract the aromas and colorants from the flowers, which can lead to a more intense flavor and color.
However, with this method there is a risk that sensitive flavors are lost or altered by the heat.
A big advantage of this is that you don't have to leave the syrup to stand for three days. You can boil and bottle flower syrup that you pour over hot sugar water the very next day. And enjoy, of course 😋
The most frequently asked questions about violet syrup
Here you will find a few more questions that have reached us again and again by mail.
How do I preserve the violet syrup recipe?
To enjoy your syrup for a long time, you must work cleanly. Make sure that the pot and all other working utensils are well cleaned.
And of course the bottles. I sterilize the bottles with hot water.
Place the bottles in the sink. Fill with boiling hot water. Empty the water just before filling with the syrup.
I either boil the lids in hot water for 5 minutes or rinse them well with high proof alcohol.
Immediately put the lid on the bottles and store them in a dark and cool place. The syrup will keep for about half a year.
Once you have opened the violet syrup, you should use it up within a few days. Therefore, I prefer to take very small bottles. So you have longer what of it :)
Prepare this elderflower syrup with birch sugar!
How to make the syrup beautiful purple?
There is a simple rule for the color of the syrup: the darker purple the flowers, the purpler your syrup. Only use violets that have already bloomed.
There are different colors of violets. Do you only have light violet flowers? No problem, your syrup will be a little paler. If you don't like this at all, you can use Food coloring* help a little.
Stir the color into the syrup just before bottling.
In addition, I like to dry a few flowers as decoration for salads, bath bombs and soups for the winter.
What is the best way to combine violet syrup?
Violet syrup gives mineral water a particularly fruity note. If you have problems drinking enough, you can help yourself with this violet recipe.
But violet syrup also makes a great addition to Prosecco or wine with mineral water.
Serve at the next girls' night out homemade violet syrup with Prosecco and ice cubes. You're guaranteed to be celebrated as a superhero. My girls love my DIY violet syrup.
Personally, I prefer it on desserts. So as a topping on pancakes with strawberries. Or violet syrup in yogurt with fresh berries and oatmeal. Oh, I could write on forever so :)
No matter what you use it for: violet syrup impresses with its taste. But also by its color.
Help, my syrup is losing its color - what have I done wrong?
Good news: nothing at all! It is perfectly normal for the syrup to become paler over time. This is because many factors influence the natural coloring of the violets.
This way you can slow down the process:
Protection from the sun: Natural and artificial light make for pale and bright violet syrup. Therefore, store the bottles in a dark place and never expose them to light.
TemperaturesHigh temperatures can also cause syrup to fade. You must therefore always store syrup in a cool, dark place. A cellar, storage room or refrigerator are ideal for preserving the color.
Note the pH value: Violet flowers contain a natural colorant that reacts to changes in the pH value. Adding citric acid or lemon juice to the syrup lowers the pH value. And this in turn ensures a bright violet color that lasts longer.
And here, as promised, the short version of the recipe, for those who are in a hurry and have already prepared many flower syrup recipes.
Violet syrup recipe
Ingredients
- 500 g Sugar Alternative: birch sugar
- 450 ml Tap water
- 25 g Citric acid
- 1 Lime Alternatively: 1/2 lemon
- 150 g Violet flowers
Equipment
- Pot
- Cooking spoon
- Bowl
- Bottles with screw cap
Anleitung
- Put the sugar together with water in a pot and boil it. Stir until all crystals have dissolved.500 g sugar, 450 ml tap water
- Now add the citric acid. Set the pot aside without the lid and let the mixture cool. This takes at least half an hour. The sugar water must be at most lukewarm!25 g citric acid
- Cut the limes into slices. And put them in a tall container. Add the violet blossoms and pour the cooled (!) syrup over them.1 lime, 150 g violet flowers
- Put the violet syrup in a cool and dark place for three days. I just take the refrigerator. Stir the syrup at least 1x per day.
- Strain the syrup with a sieve.
- Boil the syrup without the flowers in a pot, stirring constantly. Pour it into the clean bottles - you can read how to do this right after the recipe.
Our conclusion
This violet syrup recipe is really mega easy. The only thing you really need to make sure of is that the sugar water has cooled down before you pour it over the flowers. Otherwise, really nothing can go wrong :)
Enjoy the delicious syrup made from fresh violet flowers and enjoy!
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