This violet lemonade is so wonderful. It’s just the right amount of tart and sweet. And if you add the optional rosewater, it’s also pinkies-up elegant. But the color is what makes it so special.
2cupsvioletsflowers only, lightly packed into a pint jar or measuring cup
Instructions
To Make Violet Tea:
Pour boiling water into your jar of violets until it is full, making sure to gently press on the violets to release any air bubbles. Cover your jar and keep it out of bright sunlight for about 24 hours. The color of the violet tea will look sapphire blue, not purple.
Line a colander with a paper towel or coffee filter and strain the violet tea, squeezing out the flowers to get as much color out as possible. If necessary, add enough water to your tea so that the mixture equals 2 cups.
To Make Lemonade:
In a medium saucepan, combine 2 cups of the water and the sugar. Cook over medium heat until sugar is dissolved. Cool completely.
In a large pitcher, combine the remaining 6 cups of water, the sugar syrup, lemon juice and rosewater, if desired. Then stir in the violet tea.