3 cups loosely packed violets, green stems removed
1½ cups boiling water
1 cup granulated sugar
1 tablespoon fresh lemon juice
Instructions
In a medium bowl, combine violets and 1½ cups boiling water. Cover and let stand overnight.
Transfer mixture to a small saucepan; stir in sugar. Cook over low heat, stirring frequently, until sugar is dissolved*. Strain mixture through a fine-mesh sieve, discarding solids. Stir lemon juice into violet syrup. Cover and refrigerate for up to 1 month.
Notes
*Do not boil the sugar mixture, or the simple syrup will lose its bright blue color. Adding lemon juice to the blue syrup turns it a vibrant purple.
Recipe by Victoria at https://victoriamag.com/violet-champagne-cocktail-recipe/