Violet Syrup Pink Lemonade Recipe
For the Violet Syrup:
- 1 cup of violet flowers, no stems
- 1 cup of filtered or distilled water
- 1 cup of white sugar
For the Violet Syrup Pink Lemonade:
- 1 cup violet syrup
- 1 cup lemon juice
- 2-3 cups water (to dilute)
Collect around 1 cup of violets. Save yourself time by plucking the flowers off of their stems as you gather, so you don't make more work for you later! Only gather from areas that haven't been sprayed by pesticides.
Pick off the stems and thoroughly clean the violets. Rinse them thoroughly in a few changes of cool water to jostle out potential stragglers!
Place your violets in a heat-proof container and pour 1 cup of hot (not boiling) distilled water.
Let it sit for at least 3 hours, but preferably over night! This creates the “violet tea.”
Use a coffee filter to strain out your violets and give the petals an extra press with the back of a spoon to get all the pigment out.
Place your violet tea in the heat-proof container. Then put that container into a pot of boiling water to heat it up. Once the violet tea is warm, add one cup of sugar. Continuously stir to dissolve the sugar and to make sure it doesn’t burn.
Once sugar is dissolved, you have your violet syrup! Store in the fridge for up to 2 weeks! Use within a week of opening!
Violet Syrup Pink Lemonade
Take your violet syrup and combine with 1 cup of lemon juice. The violet syrup is PH sensitive so with the acidic lemon juice, your drink will turn pink!
Dilute with water to taste and add ice.