04/17/2026
Every spring, after a few good rains, these beautiful purple flowers pop up on nearly everyone’s lawn. They peek out from piles of brown leaves on the forest floor; they grow along the stream – violets are everywhere.
With a cup of sugar, you can make a gorgeous syrup with them. The flavor is light and fresh and slightly herbal. Unlike some other violet cordials, you won’t be overwhelmed by a heavy floral taste.
To make violet syrup:
In a mason jar, add your petals and pour one cup of boiling water over them. Stir well with a wooden or plastic spoon. Put a lid on the jar and let it cool completely with the lid on for 24 hours.
Strain the violet-infused water into another clean jar (a pint or quart jar is best) using a fine-mesh strainer. I find that a tea strainer works well too.
Place several inches of water in a small saucepan and set your jar full of violet water in the pan. Bring the water in the pan to a boil. Once the water is boiling, pour one cup of sugar into the jar (a canning funnel is helpful) and gently stir the sugar until it dissolves completely.
Using a potholder, carefully remove the jar of syrup from the boiling water and place it on a hot pad to cool. It may be a little cloudy but will clear up as it cools. This beautiful syrup will keep refrigerated for six months.
I've got some great ways to use your syrup - and some tips for foraging wild violets - in the comments.
