Scented violet syrup

Violet is one of first flowers to appear at very start of spring. It forms a pretty little carpet of small heart-shaped leaves and colourful flowers, often mauve, in shade of trees and woodlands. Among different varieties, sweet violet offers a delicious scent, reminiscent of mauve sweets from childhood. Edible, it is also frequently used in baking for its gourmand aroma and to make violet syrup. Easy to make, discover our recipe to make a delicious violet syrup.

Violet syrup is much appreciated for its refreshing quality in summer

When, how and where to harvest sweet violets?

When to harvest?

Violets are among first flowers to bloom as winter ends. Violets flower from March to April depending on region, so this spring period is when picking can be done.

How to harvest violets?

To make violet syrup, you will need to harvest only flowers. These are simply picked by hand. Choose a sunny day, preferably late morning once dew has disappeared, but before sun warms atmosphere too much.

Do not confuse violet and pansy, because although both flowers are edible, scent is not the same. Violet has two petals pointing upwards and three petals pointing downwards, whereas pansies have four petals pointing upwards and a single large petal downwards. Moreover, sweet violet gives off a strong, unmistakeable violet scent, like famous mauve sweets.

Note that leaves of violet can also be harvested year-round, to enjoy in salad or to add to mixed salad leaves.

Flowers of sweet violet (Viola odorata)

Which variety of violet to choose?

To make violet syrup, select violets of the "odorata" group. Mainly use Viola odorata, typical of European woodlands. In general, viola is an excellent groundcover plant for shady situations, even dry. It even grows at foot of trees, where other perennials fail to establish. It spreads simply by stolons and also self-seeds. Here are some examples to plant in garden:

• Viola odorata is true European violet, the one that grows naturally in woods. Its small blue-violet flowers give off a delicious violet scent. Perfect for making famous syrup.
• Viola odorata 'Königin Charlotte' is an old scented variety with pale violet-blue flowers. Its woodland violet scent is ideal for syrup-making.
• Viola odorata 'vanilla' stands out for its unusual vanilla-yellow flower colour. Delicately scented, it is mainly used in baking to decorate cakes.
• Viola odorata 'Plena' is distinguished by double flowers, blue-mauve in colour and maculate with white at the base. Its pronounced, slightly green and sweet scent is perfect for baking.
• Viola odorata 'Alba' is a white-flowered variety mainly used in baking where it prettily decorates cakes.

→ Find all our Viola varieties.

Viola odorata 'Plena', Viola odorata 'Alba', Viola odorata 'Königin Charlotte', Viola odorata 'vanilla' and traditional Viola odorata of woodlands

Violet syrup recipe

Ingredients :

To make 10 cl of violet syrup, you will need:

• 50 sweet violet flowers from garden.
• 150 g white sugar to obtain a nice mauve colour.
• 15 cl water
• Facultative: half organic lemon or 5 cl lemon juice for better preservation

Method :

• 1/ Gently rinse flowers in cold water.
• 2/ Place flowers in large bowl or jam jar, then crush petals using fork or pestle.

Crush violet flowers to extract aromas

• 3/ Add half lemon cut into slices or juice.
• 4/ In saucepan, bring water to boil, then pour immediately over flowers. Close jar with lid or clingfilm. Let mixture infuse at room temperature for 12 hours.

Place flowers, water and lemon in jar for 12 hours maceration

• 5/ Once time is up, place saucepan over heat. Using sieve or clean cloth, strain jar contents to keep only juice in saucepan. Press petals and lemon slices well to extract all liquid.
• 6/ Add white sugar, then simmer over low heat for 7 to 8 minutes, stirring frequently with wooden spoon. Sugar must be completely dissolved.
• 7/ Pour syrup immediately into sterilised jar or bottle. Close container and store in cool place or fridge.

A pretty clear bottle to admire beautiful colour of violet syrup

My tips:

• Prefer white sugar to obtain a pretty lilac-pink colour. Brown sugar, demerara, coconut blossom sugar and other "coloured" sugars unfortunately alter beautiful purple colour of syrup.
• Adding lemon juice gives a rather lilac-pink shade to syrup, but allows better preservation.

Recipe ideas:

Serve violet syrup simply with still or sparkling water and some ice cubes for a refreshing drink. Syrup can also be used to make original kirs or to flavour yoghurts, cakes and dessert creams.

To learn more :

• Find all our Viola varieties.