Wild Violet Lemonade
This is a re-post of an article from last year that is appropriate for us now. Here in the South, winter has lifted, trees are blooming and we are waiting for a full pollen dump any second. Temperatures are warm in the day, cool at night which makes it perfect for wild violets to bloom.
Picking wild violets is a great reason to be outside; be sure to bring a small bag to carry your treasures in.
Before the violets go away, be sure to try this lovely Wild Violet Lemonade!
I was browsing blogs a coupe of weeks ago and found the amazing recipe for Wild Violet Jelly and decided I needed to go on a wild violet hunt.
The violets had to be picked well away from the road and not where dogs do their duties. I found a lovely spot with so many violets I picked an entire quart of them in no time at all.
Drying wild violets to prepare for steeping
I can’t help but to fall in love with this color!
So, to prepare for the wild violet jelly, the flowers need to be rinsed and steeped like tea. Use the same amount of water as you have violets. Measure by volume, not by weight because violets hardly weigh anything at all.
Wild Violet Lemonade
I had a bit left over tea from the jelly recipe and I wondered how it would taste as a “lemonade” so I popped some ice in a glass, filled it about 1/4 full of lemonade and added the strained violet tea, garnished with a slice of lemon and Wow! It makes a fantastic drink!
Wild Violet Lemonade
Now, I’ve got to go harvest more violets so I can freeze the tea for later use.
Steeped Wild Violet Tea; see how deep purple it is? Add lemon juice and it changes to bright pink.
Don’t you just LOVE the color?
It changes from deep royal purple to a bright pink when you add lemon juice.
If you want to know how to make Wild Violet Jelly, Follow this link to Prairieland Herbs.
Gleaming jars of Wild Violet Jelly
Spoon Feast 
That colour would be enough to ensure I drank the whole jug how gorgeous 😀
Cheers
Choc Chip Uru
It is such a delight to look at, the color is divine!
This is so so pretty!
I fell in love with the color. Couldn’t help it!
Very pretty; looks delicious! We’re rather into flowers in the kitchen – keep up the good work!
I love cooking with flowers!
Brilliant! So do we – we publish Frances Bissell, author of ‘The Scented Kitchen’, and soon-to-be author of ‘The Floral Baker’ … nice to meet a kindred spirit!
Thanks for finally talking about >Wild Violet Lemonade | Spoon Feast <Loved it!
I’m glad you did a reblog on the lemonade as wild violets are starting to cover our orchard.
Wow, I never heard of something like that. That taste must be awesome! Thanks for sharing.
Yes, it does taste amazing! I hope you get to try it.
Wow, I finally found your card while moving. I took your safe serv class at cpcc like two yrs ago. I was really nervous and you said I would do well. I actually scored very well and you told me I could Procter tests with my score. I was taken back by that but intrigued. Life took over and I had to forget about that. Im contacting you because you rock! And where did you find the flowers?
Reblogged this on Chef Ceaser.
On April 5th you aired a show on refreshing drinks like ginger ale, lemonade and other drinks. I’m searching for those recipes if I could those I’d greatly appreciate it.
Sincerely thirsty
Jacqueline Amin