Springtime Wild Violet Lemonade
One of the first signs of Spring on the farm that we see is the popping up of wild violets all over the fields and lawns, little white and purple flowers blanketing the dew soaked grass, signifying that the new season is officially here.
Violets, delicate and subtle, are both common and medicinal - they are a lymphatic tonic and are full of Vitamin C and beta-carotene. A favorite and fun thing to do with fresh foraged violets is to make violet lemonade, which feels like a real treat in the early Spring warmth. The recipe is super simple and would be a great activity for the kids in your life!
Springtime Wild Violet Lemonade
Ingredients
2 Cups Wild Purple Violets
1 Cup Filtered Water
1 Cup Freshly Squeezed Lemons, about 5 Lemons
2/3 Cups Raw, Local Honey
5 Cups Water, Divided
Method
Add the violets to a clean glass mason jar.
Bring the 1 cup of filtered water to a boil - pour over the violets.
Let steep for 12 - 24 hours.
Strain out the violets - reserving the tea.
Add the violet tea to a two quart pitcher or larger mason jar - combine with the lemon juice - this is where the beautiful color change happens!
Make a simple syrup with 1 cup of water with honey - pour into violet tea/lemon mixture.
Add in remaining water, one cup at a time, to reach appropriate dilution!
Add ice or chill before serving!
