Blue violets work best for this, but you may mix in a few yellow or white ones.

Martha Stewart Living, April 1996




Ingredient Checklist


Instructions Checklist
  • 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.