Violet Simple Syrup Recipe: Get a Brilliant Purple Floral Cocktail Syrup

Instructions:

1. Clean the Violets: Gently pick through the collected violet flowers, ensuring all stems, leaves, and visible debris are removed. Pack 1 cup tightly. Do not rinse unless absolutely necessary, as water can leach out the flavor and essential oils.
2. Combine Syrup Base: In a medium saucepan, combine the water and the granulated sugar.
3. Heat: Bring the mixture slowly to a simmer over medium heat, stirring just until the sugar is completely dissolved and the liquid is perfectly clear. Do not boil rapidly. Once clear, remove the pan immediately from the heat.
4. Transfer: Pour the hot simple syrup base into a heatproof bowl or large glass jar.
5. Infuse: Add the packed violet flowers immediately to the hot syrup base. Gently press the flowers down to ensure they are fully submerged.
6. Steep: Cover the bowl/jar and leave the mixture to steep at room temperature for a minimum of 4 hours, or ideally overnight (8–12 hours) for the maximum flavor extraction. The liquid will initially turn a dull, slightly murky blue-green.
7. The Colour Magic (pH Adjustment): Once the Violet Simple Syrup is fully steeped and cooled, add the ½ teaspoon of fresh lemon juice. Stir gently. The syrup will dramatically change color, shifting from murky blue-green to a brilliant, deep violet-purple.
8. Strain: Line a fine-mesh sieve with a double layer of cheesecloth or muslin. Pour the steeped syrup slowly through the lined sieve into a clean bowl.
9. Press (Optional but Recommended): Gather the corners of the cheesecloth and gently squeeze the remaining moisture from the spent flowers. Be gentle; pressing too hard can release bitterness.
10. Bottle: Decant the finished, brilliantly coloured violet simple syrup into a clean, sterilised glass bottle. Seal tightly.
11. Store: Store the syrup in the refrigerator. It will keep well for 3–4 weeks, or longer if sterilization was meticulous.