Got Spring Violets? Make Violet Liqueur
Author: Nancy Baggett
Cook time: 10 mins
Total time: 10 mins
Be sure to use ordinary blue or purple woodland violets (Viola sororia) or scented cultivated violets (Viola odorata) in this recipe. Never use the African violets popular as houseplants; they are members of an entirely different plant family, Saintpaulia, and are not edible.
This recipe is designed to work with either the "plain" or scented violets. If you are just picking the unscented violets that come turn up in many American gardens and woods, add in the optional vanilla bean, and berries to boost flavor.
Tip: Be sure thoroughly wash the violets under cool running water before using them. And carefully remove the stems and green parts from the petals. Otherwise the steeped mixture may have a greenish color and vegetal taste--not what you're looking for at all!
Ingredients
  • 1 to 1¼ cups wild purple violet petals or scented violet petals, stems and green parts removed
  • 1 scant cup good quality vodka, preferably one with a mild, neutral flavor
  • 4 1-inch square pieces fresh orange peel, orange part only
  • 1¼-inch piece vanilla bean, optional
  • 2 or 3 each, fresh blackberries and raspberries, crushed, optional
  • Enhanced Simple Syrup
  • ⅔ cup water stirred together with ⅓ cup commercial violet syrup
  • ⅓ cup granulated sugar
Instructions
  1. Put the violets in a jelly jar or other small heatproof jar. Heat the vodka to hot, but not boiling. Pour the vodka over the violets. Stir in the orange peel, and vanilla bean piece and berries, if using them. Cover with a tightfitting non-reactive lid and set aside in a cool dark spot to steep for at least a week and up to 10 days.
  2. Combine the water and syrup and sugar in a 1-quart saucepan. Bring to a boil over medium-high heat. Adjust the heat so the syrup boils gently, then boil, uncovered, for 5 minutes. Cool slightly, then store the syrup in a very well scrubbed jar in the refrigerator until needed.
  3. Strain the violet-vodka mixture through a fine mesh sieve into a 2 cup measure; press down to force through as much liquid as possible. Add as much simple syrup to the violet mixture as you have violet liquid; try for equal amounts, though this doesn't have to be exact. Stir well, then taste the liqueur, and add a little more enhanced simple syrup if desired. (Keep leftover simple syrup refrigerated and use in cocktails.)
  4. Transfer the liqueur to a well scrubbed glass bottle with a glass or other non-reactive stopper or lid. Be sure it fits very tightly or the alcohol will eventually evaporate from the bottle. Store the liqueur in a cool spot for up to several years. The color will fade a good deal if the liqueur is stored in bright light, but relatively little in a cupboard. Makes about 1½ cups liqueur.
Recipe by KitchenLane at http://kitchenlane.com/2017/04/homemade-violet-liqueur.html