Ingredients:
Floral Base
4 cups water
1/2 cup fresh violet flowers (lightly packed, pesticide-free)
1/2 cup grape hyacinth flowers (Muscari only)
Sweetener
6 cups granulated sugar
Fruit Note
2 tablespoons dehydrated strawberries, thinly sliced (julienned)
Balance
1–2 teaspoons fresh lemon juice (optional, for brightness)
Instructions:
1. Build the floral infusion
Bring 4 cups water just to a gentle simmer.
Remove from heat and add violets + grape hyacinth.
Cover and let steep:
• 30–60 minutes for a light floral note
• Overnight in the fridge for deeper color and aroma
Strain out flowers, pressing lightly. You should have about 4 cups infused liquid.
2. Dissolve the sugar
Return infused liquid to a pot over medium heat.
Add 6 cups sugar and stir until fully dissolved.
No need for a hard boil… just heat until clear and glossy.
3. Add the strawberry layer
Stir in the julienned dehydrated strawberries.
Let steep on low heat (or off heat) for 15–20 minutes.
This adds a soft berry backbone without overpowering the florals.
4. Finish
Strain if you want a clear syrup, or leave strawberries in for a rustic look.
Add lemon juice if using.
Cool completely, then bottle.
Storage
• Refrigerate up to 2–3 weeks
• For longer shelf life, keep it sealed and very cold
Kitchen Notes
• Color magic: violets can shift toward blue or pink depending on acidity. Lemon juice nudges it brighter.
• Flavor profile: light floral top notes with a soft, jammy strawberry finish
• Safety: only use true Muscari (grape hyacinth), never common hyacinth
• Stronger berry punch: crush strawberries slightly before adding
• Crystal clarity: strain twice through cheesecloth
Yield: About 1 quart (4 cups)
© 2026 Folk Medicine and Remedies / Wonderlost Homestead. All rights reserved.
This recipe, including text and images, is the original work of the author and may not be copied, reproduced, republished, or distributed in full without written permission. Sharing a link to this page is always welcome.
0 comments