Episode 3 | How to Make Violet Syrup

April 23, 2020

​L​isten to the Episode:


​How to Make Violet Syrup

  • ​Harvest 2-3 cups of violet flowers.
  • ​Remove calyces (green part at base of flower) and stems and put flowers in a glass jar
  • ​Bring 2-3 cups of filtered or distilled water to a boil. Allow to cool slightly before covering violet flowers. ​Fill jar until flowers are covered with 1-2 inches to spare (they float so the inches will be at the bottom)
  • Cover with  something non-metallic and non-plastic and allow to sit overnight or for 24 hours
  • Strain flowers out  of water and admire the beautiful color/scent.
  • Measure how much liquid you have now. Add it to a pot. Add double that amount (or 1.5x) of white sugar into the pot as well.
  • Heat VERY gently until all of the sugar has dissolved. Give ti a few more stirs adn remove from heat.  
  • If desired, add a few drops of lemon juice and/or a single frozen blueberry to deepen the color. (If using blueberry, strain out after mixture cools.)
  • Allow to cool, add a lid and store in the fridge for 3-6 months

​​What to do with Violet Syrup

  • ​Use it like regular syrup (pancakes, waffles, etc)
  • ​Use as a topping for vanilla ice cream
  • ​Add to baked goods for flavor
  • Make fancy drinks out of it (see below)
  • Add to whipped cream for trifles or dipping fruit/chocolate
  • Mix into icing for cake or cookies
  • Add to hot or iced teas in place of honey

Image by Camille Freeman


​Fancy Violet Beverage

​I don't have a cute name for this, but I'm open to ideas!

Ingredients

  • ​1-2 ounces gin (vodka works, too)
  • ​Juice of 1/4 - 1/2 lemon 
  • ​1-2 TBSP violet syrup
  • 6-7 ounces sparkling water
  • spring of mint or lemon balm for garnish

​Directions:

​Pour all ingredients over ice, stir or shake, and enjoy. 

Image by Camille Freeman, CC-BY


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Camille Freeman, LDN

Hi there! I'm a clinical herbalist and licensed nutritionist specializing in fertility and reproductive health. I mentor other practitioners who need help ​building and growing their practices, working with complicated clients and getting clinical hours. I'm also a professor in the Department of Nutrition at the Maryland University of Integrative Health, where I teach physiology, pathophysiology, and mindful eating.

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