Violet syrup made with wild violets is a delicious and stunningly beautiful spring recipe. Wild violets bring their early spring magic to this simple recipe, and the real magic happens when this violet syrup changes color with lemon juice!

A jar of wild violet syrup that is a light purple color, sitting on a wood surface with a honey bear in the background, and wild violet flowers surrounding.

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About Wild Violets

In mythology, violet flowers are known as flowers of change and transition. They represent transformation and the cycle of life and rebirth.

As an early spring flower, I find this very fitting. Wild violets are one of the first flowers that pop up, signifying the transition from winter to spring. There is no better sight after a long winter than these dark purple beauties showing their faces when we are all ready for change!

Wild violets bloom anywhere from February to May, depending on the region and weather. Also called native violets, wild violets are edible and have medicinal properties. They have a lovely scent that is welcoming as spring tiptoes in.

A hand holding wild violet flowers above a basket outside with greens in the background.

You’ll want to get out and forage wild violets to make this violet syrup with some amount of haste, as they don’t stick around forever. Their sweet spot is just as things warm up, but once it’s too warm their blooms will disappear.

Wild violets and their leaves have healing and medicinal uses, but today we will focus on their beauty and delicious taste in celebration of the transition from winter to spring!

Related: Wild Violet Soap for Spring

Get recipes using wild violet, lilac, forsythia, chive, calendula, lavender, white clover, nasturtium, elderflower, yarrow, rose, and Queen Anne’s lace flowers in my ebook Edible Flower Recipes: Infusions, Syrups, Jellies, Beverages, & Snacks!

How to Make Wild Violet Syrup

This wild violet syrup is as tasty as it is pretty, with a floral and lightly sweet taste. For a more sweet or less sweet syrup, adjust the honey to taste.

The most magical part of violet syrup is its ability to change color!

Just as wild violets sweetly bring in the change and transition of winter to spring, this syrup will change in color from hues of blue to turquoise to purple and light purple, all the way to magenta and pink. Just add lemon juice!

A jar of violet syrup changing color from purple at the bottom to turquoise at the top, with a lemon being squeezed into the jar. On a dark wood surface with a honey bear, honey wand, a lemon, and wild violet flowers surrounding.

Ingredients for Violet Syrup

Wild violet flowers that are freshly foraged. Violet flowers can also be frozen until ready to use if you don’t have enough at one time to make the recipe.

Lemon juice to adjust the color of the syrup. Freshly squeezed works best, and the amount depends on what color is preferred. Have fun with this magic transformation!

Light honey sweetens the violet syrup. Dark honey will impact the color of the violet syrup a bit more so a lighter variety is better here if the color of the finished syrup is important to you. Sugar can also be used, but I prefer honey for its benefits.

Make the Violet Syrup

Once you have about a cup of wild violets foraged put them into a pint jar.

A glass pyrex measuring cup with a wild violet flowers in it, on a dark wood surface surrounded with violet flowers and a lemon. Top view.

Bring water to a boil in a small saucepan, then turn off the heat and let it cool down for a few minutes so the boil comes to a stop.

Pour the hot water over the violet flowers. Let them steep for 30 minutes to an hour, and watch the beautiful color seep into the water.

Hot water pouring over wild violet flowers in a jar, turning it a bright turquoise color. On a dark wood surface surrounded by a honey bear, honey stick, lemons, and wild violet flowers.

The violet flower tea will turn a lovely shade of blue or dark purple as it steeps.

Top view of violet flowers steeping in water that is turning bright blue, on a wood surface surrounded by lemons, a honey bear, and a honey stick.

When the violet flower tea has finished steeping, strain the flowers out of the liquid with a mesh strainer, or whatever you have on hand.

The mason jar of steeped violet flowers pouring over a glass measuring cup and a strainer to strain the flowers out. The liquid is turquoise. On a dark wood surface surrounded by a honey bear, a honey stick, lemons, and wild violet flower blooms.

After straining, add lemon juice to make it a lighter violet color if desired. More lemon juice will turn it lighter until it ultimately turns pink. I like mine a light violet shade, so I left it there!

Wild violet syrup in a jar with a gold spoon, showing a light violet color. On a dark wood background with a honey bear and wild violets surrounding.

Stir the honey into the wild violet tea. It can be warmed up a little if needed for it to fully dissolve the honey.

Honey drizzling into a jar of violet tea that is light purple color. On a dark wood surface with a honey bear, lemons, and wild violet flowers surrounding.

Violet Syrup Uses

Use this violet syrup to sweeten and add flavor to teas. It also makes a pretty addition to cocktails or lemonade with a light floral flavor!

Drizzle on cakes, pancakes, or yogurt for a fresh spring look and delicious taste. Violet syrup can make magical popsicles too! Get creative, this recipe is a warm magical spring transition!

Store violet syrup in the refrigerator, it will last for a few days up to a month.

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