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Recipe: The Violetta, with Edible Violas

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The Viola is one of our favorite flowers. Also called "Johnny-jump-ups," they come in a variety of colors, often with delicate, multicolored designs on the petals. More cold-hardy than pansies, violas can survive a light frost, making them ideal for our Upstate New York climate. We started growing ours in a dark closet in early February. They'll bloom until the weather remains consistently hot — then they might decide to surprise us by rearing their sweet heads again as the weather cools at the end of the growing season.


Beautiful, hardy, they're also delicious. We've used them in baked goods as well as in a variety of cocktails since they began blooming in April. Below is one of our favorite Treehorn recipes.


The Violetta, by Treehorn


  • Prosecco or your favorite dry bubbly (swap for sparkling water over ice, as pictured in the photo)

  • Viola syrup, to taste (Treehorn's recipe below, or switch it up by ordering a nice French violetta syrup online, which we used in the mocktail pictured above)

  • Splash of fresh lemon juice (pulp strained)

  • A Treehorn viola as a garnish


Viola Syrup


Ingredients


  • 1 cup violas (pack lightly)

  • 1 cup distilled water (alkaline water will force violas to lose their color)

  • 1 cup white granulated sugar


Steps


  1. Cut the violas from their stems. Remove their calyxes (the green parts at the base of the flowers). Set aside the petals and compost the calyxes (or feed them to your bunny or guinea pig).

  2. Place the petals into a glass canning jar or a stainless-steel bowl.

  3. Bring cup of water to a boil in a small saucepan or in the microwave.

  4. Pour hot water over the petals. Cover and let sit at room temperature for 24 hours.

  5. Put an inch or two of water in a pot over medium-high heat and set a large stainless steel or other heatproof bowl on top of the pot. Place the violas and their liquid inside.

  6. Add sugar and cook syrup over steam. Stir until sugar is completely dissolved.

  7. Strain liquid through a finely meshed sieve. Discard petals.

  8. Let syrup cool to room temperature. Transfer to glass jars and store in the refrigerator for up to six months.



 
 
 

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