How to Make Violet Syrup — Medieval to Modern Color-Changing Spring Cordial

Green, Magenta and Lavender Violet Syrup
Originally published 5/15/2015. Updated 11/15/2025.

Violet syrup is one of the oldest and loveliest floral syrups found in European, Mediterranean, and Middle Eastern culinary traditions. Used historically to ease coughs, cool fevers, soothe sore throats, and delight the eye, violet syrup has remained surprisingly unchanged across the centuries.

To make the best syrup, choose the deepest-colored sweet violets you can find. The infusion pulls its color directly from the petals—so the darker the bloom, the more vivid your syrup will be. Most North American violets lack fragrance, and that’s perfectly fine; the flavor comes from the infusion itself.

And yes—it really does change color! Add lemon juice and it turns a brilliant magenta. Add rosewater or another alkaline ingredient and it becomes green. Historically, violets were even used as a natural pH test long before litmus paper was invented.

🌸 Modern Violet Syrup Recipe

Syrup of Violets (Modern Kitchen Recipe)

Yield: ~2 cups   |   Prep: 10–15 minutes   |   Steep: Several hours or overnight   |   Cook: 5 minutes

Ingredients

• 2 cups tightly packed fresh violet flowers, cleaned and gently dried
• 2 cups boiling water
• 2 cups granulated sugar (equal to the volume of the strained infusion)

Instructions

1. Place the violet flowers in a heat-safe glass or ceramic container.
2. Pour the boiling water over them. Cover and steep until the petals turn white and the liquid becomes deep purple—several hours or overnight.
3. Strain the flowers and measure the liquid.
4. Combine the infusion with an equal volume of sugar in a saucepan.
5. Heat gently until the sugar fully dissolves and the syrup just begins to simmer (about 5 minutes). Do not boil aggressively.
6. Bottle while hot and allow to cool.

Dietary Notes: Vegan, gluten-free, dairy-free.
Add lemon juice for bright magenta, or a touch of rosewater to turn the syrup green.

🧪 A Little Color Science

Why does violet syrup shift colors?

Anthocyanins—natural pigments found in violet petals—react to pH.

• Acidic additions (lemon, lime, vinegar) → Magenta
• Alkaline additions (rosewater, baking soda) → Green

Medieval cooks used violet infusions as early chemical tests long before litmus paper existed!

📜 Historical Recipes for Violet Syrup

Here are several original period recipes from the 13th to 19th centuries. These early instructions align closely with the modern process above.

Anonymous Andalusian Cookbook, 13th Century

Take a ratl of fresh violet flowers, and cover them with three ratls of boiling water... Drink an ûqiya and a half of this with three of hot water. Its benefits are in the fever of jaundice, it cuts thirst and lightens the body gently.

A Closet for Ladies and Gentlewomen, 1608

Take your Violets, and pick the flowers... steepe them vpon hot embers until such time as the flowers be turned white, and the water as blew as any violet...

The Queen-like Closet, 1672

Take Violets clipped clean from the Whites... steep upon Embers till the Water be as blue as a Violet, and the Violets turned white...

English Housewifery, 1764

To every pound of violets put a pint of water... infuse twenty four hours and strain them...

Herbal Simples, 1897

To one pound of sweet violet flowers... infuse twenty-four hours... then add double its weight of the finest loaf sugar...

✨ How I Use Violet Syrup

• Stir into lemonade for a color-shifting drink
• Add to sparkling water
• Use in desserts, glazes, or icing
• Mix into cocktails

📚 Sources

• Anonymous Andalusian Cookbook
• A Closet for Ladies and Gentlewomen, 1608
• The Queen-like Closet, 1672
• English Housewifery, 1764
• Herbal Simples, 1897

⚖️ AI Assistance Disclosure

Historical transcription, formatting, and redaction support were provided with the help of AI tools for research and editing. Some images were created or edited with AI tools. All historical interpretation and final text are curated and verified by the editor of Give It Forth.