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Candied Violets and Violet Syrup

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In an earlier post I gathered some violets to make syrup and candied violets.  So here they are. They don’t take long to make and are a nice touch of Spring that you can enjoy all year round. Violets have a delicate floral taste – not nearly as strong as lavender or rose. It is best to gather them when it is cool either in early morning or late evening.

Candied Violets

  • Gather how ever many fresh, unblemished, pesticide free violet blossoms you wish
  • Wash them gently in a basin and drain on paper towels
  • When the blossoms are dry, paint a little beaten egg white (or egg white replacer if you’re concerned about salmonella) gently again on each blossom and then sprinkle with granulated sugar
  • Leave to dry for a few days sitting in a sugar filled tray
  • Stored in an airtight jar away from light, they will keep indefinitely
  • They are great as decorations on cupcakes, cookies, cakes and even salads.

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Violet Syrup

  • Gather at least one cup of loosely packed fresh, unblemished, pesticide free violet blossoms.
  • Wash them gently in a basin and drain on paper towels
  • When dry, place them in a clean sterilized pint jar that has a lid
  • Bring one cup of distilled water to a boil and pour over the blossoms
  • Place the lid on the jar tightly
  • Let the blossoms infuse the water for 24  hours, shaking the jar every once in a while
  • Strain the blossoms out of the jar over a bowl to catch the juice- DO NOT press on the blossoms
  • Strain the juice from a lemon and add to the violet juice by the teaspoon
  • The violet juice will be inky blue at first but will turn to a bright magenta as you add the lemon juice
  • Add as much lemon juice as needed to get the color you want
  • Place the magenta colored violet juice in a heavy bottomed non-reactive saucepan and add 1-1/2 cups of granulated sugar
  • Bring to a boil over medium-low heat and boil for 10 minutes
  • Place in a sterilized jar with a screw ring top and process in a hot water bath for 5 minutes for longer storage  or refrigerate and use promptly.

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Violet syrup can be used in cocktails- such as a Violet Martini or a Violet Kir or you can eat it over Coeur a la creme or use it as a replacement for any flavoured syrup in any dessert. Even a teaspoon stirred into tea is a treat.

Here is an interesting link to botanical information on the violet.

Hope you enjoy!

xoxo

I am a writer, artist, gardener, obsessed cook/baker and recipe lover. I spend my time finding new ways to enjoy my life and try to encourage everyone around me to do the same. I like creating a cozy, warm, comforting and inviting atmosphere and hope to share some of that here. Hopefully, I get to learn from others who share my interests too.

19 Comments

  • Valerie

    Dear Gabi,
    I am writing on behalf of the Cornell Cooperative Extension Master Gardeners of Westchester County, NY. We are currently working on our annual calendar and are hoping you would grant us permission to reprint your “Candied Violets’ instructions (with full credit to you however you would like the credit wording to read) alongside a photo of violets. If you could please let me know I would be very grateful. Thank you and best regards, Valerie

  • Bea S. S.

    Whoa, bee-utiful pix of violets there…
    I tried making candied violets, didn’t work out so good. In the process of violet syrup-really cool. thanks

  • deb

    i was served “creme de violette” syrup in the a hut system along the haute savoir region in france. they poured a small amount in champagne. it was heavenly. it was hard to find it when i came back and the ones available were full of preservatives and feared the quality of what little was avaiable may be lesser in quality. i wish i had some for new years but alas must wait for spring to make my own. thank you for this recipe. happy new year deb

  • Cindy S.

    My daughter spent Easter, 2008 in France and mentioned violet syrup. Not being able to find any in local specialty shops I picked blossoms from a lawn overtaken by violets this spring and made the syrup using your recipe. The results were wonderful. Thank you so much for the great directions and illustrations.

  • Gabi

    Holly, Thank you very much! I do love to garden- any help I can give you are welcome to have. Our date of last frost isn’t until mid May so I have perrenials coming up such as these violets and the plants in my herb bed- but I haven’t planted any annuals yet. We are going to do a garden redesign that we planned last year but had to delay so I’m not sure what’s going to make it into the garden this year. Nothing is better than fresh from the garden produce though! What are you planting this year?

    Maryann- Thank you and you are so welcome my friend!

    xoxo

  • Holly

    These are SO pretty! I think I’m going to have to pick your brain about how to garden here. I don’t have a clue. Have you already planted outside for this year?

  • Gabi

    Courtney, Thanks- do they have any at your local famer’s market?

    Marie- Thank you very much!

    LisaRene- Thank you- a cocktail with a taste of Spring -oh yes!

    Dhanggit- Thank you very much and I do hope you try them!

    xoxo
    Gabi

  • dhanggit

    beautiful and delicious!! this is very trendy nowadays in france to use edible organic flowers for cooking.. i have seen some delicious salad with violets already but your candy and syrup idea is worth trying..love it! i’ll bookmark this recipe for future use..im use i’ll find violets in the market on friday 🙂

  • LisaRene

    Your read my mind (or mine yours) with the violet cocktail. I started thinking that before I finished reading your post. What a fun idea! You now have some beautiful candied violets to adorn your next cake. I bet the violet syrup would be interesting incorporated into an icing. Wonder if you could use it in place of say honey in a muffin? So many possibilities.

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