Wild violet syrup.

Made with cemetery violets.

Atlas was impatient with my foraging.

I am now wondering if I took the time to remove the green receptacles, if it would be more floral and less vegetal? This is the case when making dandelion wine.

14 hour steep.

This is just the tea, I’m turning it into syrup later. The color is pH dependent, so when you add acid, it turns bright pink. I like to make “magic” pink lemonade with it. The tea is mostly vegetal with a slight earthy sweetness. Once I add the sugar is just pretty simple syrup. It’s not a great flavor alone, it’s just fun to make. I guess the flavor perception of violets is heavily affected by genetics (like cilantro), so maybe it’s more complex to other palates? Regardless, it’s just fun and I pretend I’m a Druid when I make and use it. Or is that wizard shit? Anyway, stay whimsical.