Have a little spring magic with Violet Honey.
Wild violets are often put in the category of unwanted lawn weeds and frankly, we have to disagree! These wild native flowers can grow aggressively, but once you learn their magic, you will appreciate them and all their benefits! These purple and white flowers are some of the first to support our pollinators each Spring. But bees are not the only ones who can find joy here, you and your littles can too! Wild violet flowers are edible and make for colorful fun treats. Below, we take you through a very simple honey syrup.
Foraged violets, warm water, and honey - this is as simple as it is special.
Steeping them into a simple syrup is a beautiful way to bring a little of that herbal sweetness into your everyday. Add to tea, warm water, or something sweet, and let it be a moment to slow down.
INGREDIENTS:
- Roughly 1 cup packed violets, rinsed in cool water
- 1 and 1/2 cups hot water
- A few drops lemon juice
- 1/2 cup raw honey or agave
STEPS:
- In a glass (or non-reactive metal) bowl, combine the violets, hot water, and a few drops of lemon juice.
- Let the mixture steep for at least an hour, or overnight for a deeper color and flavor.
- Once ready, strain the liquid into a non-reactive bowl, gently pressing the flowers with a wooden spoon to release all their color.
- Add the honey (not for under 1 years of age) or agave to the violet-infused liquid and stir. Place the bowl over a pot of simmering water (double boiler style), warming just enough for the sweetener to fully dissolve - no need to boil.
- Pour into a glass jar and seal with a lid.
- Store in the fridge and use as needed!
Enjoy in your teas, on yogurt, pancakes and more. Happy foraging!
