It’s that wonderful time of the year when violets make their brief appearance, and my yard is filled with the beautiful little deep-purple flowers. A few years ago, I posted a tutorial on how to make violet syrup, and I thought it would be fun to revive that recipe with a twist. I made the same basic syrup, but added some vodka to the mixture to make a lovely violet cordial that can be sipped by itself or added to other beverages to make a light floral cocktail. The variety of violets I have in my yard are only slightly fragrant, so the cordial has a mild floral flavor. Different varieties will yield different tastes.
I began by gathering 2 cups of violets, making sure to choose only those blooms that were open and free of bites and blemishes. When you are harvesting edible wild flowers, make sure that you are picking them from locations that are free from pesticide or other chemical applications.
I placed the violets into a colander and rinsed them thoroughly.
Then placed them in a Mason jar and covered them with 2 cups of boiling water. The water almost immediately began to turn a gorgeous sapphire blue! I let the violet infusion cool, then placed it in the refrigerator and let it steep for 24 hours.
I placed the strained liquid into a heavy-bottomed saucepan.
Then added 2 cups of organic cane sugar and let this mixture come to a boil.
I then mixed the syrup, 50/50, with organic vodka and bottled it in sterilized capped glass jars, which I bought at the Container Store.