Making Violet COFFEE syrup| Savoring Spring on the HOMESTEAD

Spring on the Homestead is in full swing over here and the warmer days have all the flowers saying hello. We love foraging for edibles in our backyard, and there are so many edible flowers to help add a floral touch to dishes and drinks.

Violets are one of the first flowers to pop out in spring, and have host of medicinal benefits. It can provide relief for respiratory issues and coughing, help with menstrual pain relief, constipation, or be made into a poultice or salves for abrasions and minor skin irritations. We love using it as a syrup for coffees, lemonades or pancakes. To make a syrup, simply cover violets in water and let steep for 24 hours, then add sugar to your liking. A few squeezes of lemon elevates and complements to floral taste as well as helps it get that gorgeous purple color like the flowers. If you're using it as a pancake syrup, simply add the final mixture to a kettle to heat it up, and then add a little cornstarch to thicken it!

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