Sweet Violets; and the Story of Nana Vi

In our family, we had an amazing Nana (and great-Nana!) named Violet.

Abandoned by her father shortly after the death of her mother in the early 1900s, she and her sisters were placed in an orphanage in England. Later, she found work on an estate, married one of the gardeners, and together they immigrated to Canada—settling in Saskatchewan at the beginning of the Dust Bowl years (ouch!).

Life wasn’t easy, but Vi was an extraordinary gardener—resourceful and quietly determined. She could always make something from nothing, confident in the belief that if you had a cow and chickens, you would never go hungry.

Like the tiny violet that briefly makes its presence known each spring, Nana was resilient and full of grace.

We think of her each spring when we catch glimpses of sweetly scented violets tucked under the trees, she was a force to be reckoned with!

The Taste of Violets

If you’ve never tasted violets before, their flavour can be surprising.

The closest reference might be traditional violet pastille candies—soft, floral, and delicately sweet, with a gentle perfume that lingers. Fresh violets, however, offer something even more nuanced: a greener, brighter expression of that same floral note.

It’s a fleeting taste of spring—subtle, nostalgic, and quietly enchanting.

Sweet Violet Simple Syrup

This syrup is easy to make and adds a beautiful floral note to drinks and desserts. We love it drizzled over fresh fruit, or stirred into sparkling water for a simple Italian soda.

You will need:

• 60–70 fresh violet flowers (Viola odorata)
• 1 cup berry sugar
• 1 cup cold water
• Juice of 1 large lemon

Method:

1. Ensure your violets are clean; and only picked from a spray-free garden.
2. In a saucepan, bring sugar and water to a boil, stirring until the sugar has dissolved.
3. Remove from heat and gently stir in the violets.
4. Cover with a tight-fitting lid and let steep for 30-40 minutes.

If the flavour is too delicate, return the mixture briefly to a boil, remove from heat, and let stand for an additional 5 minutes.

5. Strain through cheesecloth or a fine sieve into a glass measuring cup.
6. Add freshly squeezed lemon juice and stir well.

Pour into glass bottles and seal tightly.

To store:
Keep refrigerated for up to 2 weeks. The syrup can also be frozen for later use, or preserved using a hot water bath for longer storage.

Violet-Infused French 75

A softly floral twist on a classic—perfect for spring celebrations.

Adapted from Feasting at Home

Combine:

• 2 tbsp gin
• 1 tbsp fresh lemon juice
• 1 tbsp violet syrup

Rim a champagne flute with violet-infused sugar. Pour in the syrup mixture, then top with Champagne or Prosecco.

Garnish with a freshly picked violet… et voilà.

A Quiet Spring Ritual

While we don’t make violet syrup for the shop, we do offer our Lavender Simple Syrup  -a ready way to bring a floral note into your glass.

There is something deeply satisfying about gathering these tiny blooms and transforming them into something lasting—if only for a little while.

A small ritual.
A fleeting season.
A memory, carried forward.

From field to glass, with gratitude for what each season quietly offers.