Violet Simple Syrup Make the Colour Magic Homemade Syrup

Instructions:

1. Gently rinse the flowers under cold water and pat them dry. Carefully pluck away all significant green stems and leaves; these can cause bitterness. Place the prepared flowers into a clean, heatproof bowl or jug.
2. Bring the 1 cup (240ml) of filtered water just to a boil, then immediately remove it from the heat. Allow it to cool for 30–60 seconds. Do not pour actively boiling water directly onto the flowers.
3. Pour the hot (but not boiling) water over the prepared violets. Stir gently. The water will immediately turn a dark, unappealing blue, green, or murky grey. Do not panic; this is correct.
4. Cover the bowl loosely and allow the mixture to steep at room temperature for a minimum of 4 hours, and ideally for 12–24 hours, depending on the depth of flavour desired.
5. Line a fine-mesh sieve with muslin cloth or a coffee filter, if using, and strain the violet liquid into the saucepan.
6. Add the 1 cup (200g) of sugar to the saucepan containing the violet infusion. Heat gently over medium-low heat, stirring constantly until the sugar is completely dissolved and the liquid is clear. Do not allow the mixture to boil rapidly.
7. Remove the syrup from the heat. Add the 1 teaspoon (5ml) of fresh lemon juice. Stir quickly. Watch as the color instantly changes from the murky blue/green to a brilliant, shocking magenta or purple.
8. Allow the syrup to cool completely to room temperature before bottling. Transfer the finished syrup into a sterilised bottle, seal tightly, and label clearly.