Wild Violet Syrup And Sparkling Water Recipes
WILD VIOLET SYRUP AND SPARKLING WATER
Blue violets work best for this, but you may mix in a few yellow or white ones.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Number Of Ingredients 4
Steps:
- Remove and discard violet stems. Rinse violets gently with cool water in a colander, and remove any insects. Place 2 cups of water in a 1 1/2-quart saucepan. Add violets, cover, and simmer gently over medium-low heat for about 10 minutes. Remove from heat; let steep, covered, for 20 minutes. Strain liquid through damp cheesecloth or a coffee filter; the liquid will be green.
- Measure 1 cup of liquid. Pour into a small saucepan; add the sugar. Bring to a simmer over medium heat; reduce heat to medium-low and simmer for 5 minutes, stirring to dissolve sugar. Let cool for 5 minutes. Slowly add just enough lemon juice for the liquid to turn purple; the acid in the lemon juice is balancing the pH of the liquid. Don't add all the lemon juice or the liquid may turn red.
- To make one serving of Wild Violet Sparkling Water, add 1 tablespoon of Violet Syrup to sparkling spring water.
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HOW TO MAKE WILD VIOLET SIMPLE SYRUP - ALL THE NOURISHING THINGS
From allthenourishingthings.com
Estimated Reading Time 4 mins
- — Collect wild violets. You really only need the flower petals. We did have a few stray stems and receptacles (base of the flower), and it did not affect the flavor of the finished syrup at all, however.
- — Pour boiling water over the wild violets. The ratio of flowers to water is 2:1. Because I had 4 cups of wild violets, I used 2 cups of boiling water.
- — Use a wooden spoon to smash the violets down into the water. The petals will shrink considerably, so make sure they’re all submerged.
- — Steep the violets for 24 hours. Place a lid on your jar and let the violets sit and steep for 24 hours. As you can see in the 4. photo, the pigment begins to come out of the petals rather quickly.
- — Strain. After 24 hours, pour the violet “tea” into a fine-mesh strainer. You should still have 2 cups of liquid.
- — Press out all the “tea”. Using your fingers, press all of the blueish-purple “tea” out of the petals. Then you can add the petals to your compost.
- — Notice how blue the wild violet “tea” is. It’s almost a cerulean blue — not very purple at all actually. That’s ok. We’ll fix that with lemon juice.
- — Combine the wild violet “tea” with 2 cups of organic evaporated cane juice. Place it on the stove on low-medium heat. Whisk the sugar and “tea” together while the mixture heats.
- — Add 3 to 4 drops of lemon juice. As soon as the sugar is completely dissolved, remove the syrup from the heat and add 3 or 4 drops of lemon juice to it.
- — Store in the fridge. You can store your wild violet simple syrup in the fridge for 2 weeks — if it lasts that long! Pour it over waffles or pancakes, add it to sparkling water for a bubbly floral beverage, flavor your kombucha with it, or add it to a cocktail!
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2021-02-01 Fill the canning jar with 1 cup of flowers, meanwhile, boil water. Pour water over flowers, you will begin to see the color bleed into the water. …
From rosevinecottagegirls.com
5/5 Category RecipesCuisine AmericanEstimated Reading Time 3 mins
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5/5 Category RecipesCuisine AmericanEstimated Reading Time 3 mins
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