A recipe for Pansy Simple Syrup! This simple syrup is infused with edible pansies and violas for a light floral addition to a variety of drinks.
I mentioned in my post for Herb-Laminated Pasta that I have been growing pansies and violas indoors in a countertop hydroponic garden.
This Pansy Simple Syrup has become another favorite use for the flowers when they are growing quicker than I can use them as garnishes.
Begin by simmering sugar and water on the stove until slightly thickened. This should take about 10-15 minutes.
After removing from heat, add the pansies, cover the pot, and allow to infuse at room temperature for about 30 minutes.
Strain the syrup, then cool completely before refrigerating in an airtight container for up to two weeks.
The result is a slightly thickened syrup with a light floral flavor, though not quite as strong compared to rose syrup or lavender syrup.
A Few Pansy Syrup Tips
I have heard pansy and viola used interchangeable and actually didn’t know about the differences between the two until recently.
Generally, pansies have four petals pointing up and one pointing down while violas are smaller with two petals pointing up and three pointing down. I’ve used a variety of both pansies and violas while making this syrup.
Another fun fact- in German, the flowers are called Stiefmütterchen (little stepmothers).
I used around 30 pansies and violas to equal about 4 grams or 1/2 cup. The exact amount may differ based on the size of your flowers.
If not growing your own pansies and violas, make sure the flowers are culinary grade.
Use refined white sugar when making the syrup for the best color. The exact color of the syrup will vary based on the hue of your flowers.
For a lighter color, use only the petals of the flowers and discard any green parts and the stem.
Do not skip the straining step. It removes any small pieces of flower and creates a more smooth syrup.
This recipe makes about 3/4 cup (177 milliliters) of syrup. It can easily be doubled to yield more if you have lots of flowers.
Pansy Simple Syrup Serving Ideas
This Pansy Simple Syrup adds a light floral flavor to a variety of drinks from coffee and sparkling water to cocktails and mocktails.
For 1 cup (240 milliliters) of the desired drink, I usually add about 1 tablespoons (15 milliliters) of syrup. Adjust the amount as desired to taste.
The cookbook, Cocktail Botanica, uses a version of the pansy syrup to make a Pansy Spritz with pear juice, gin, and Champagne.
Looking for more simple syrup recipes?
Try my:
Pansy Simple Syrup Recipe
Adapted from Cocktail Botanica
Pansy Simple Syrup
Ingredients
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (120 milliliters) water
- 1/2 cup (4 grams, about 25-30) edible pansies and/or violas
Instructions
- In a medium saucepan, combine the granulated sugar and water.
- Bring the mixture to a boil, then reduce heat to a simmer and cook, whisking occasionally, until the sugar is dissolved and the liquid is starting to thicken slightly, 10-15 minutes.
- Remove from heat and add the edible pansies. Cover and allow to steep for 30 minutes.
- Strain the syrup through a fine mesh strainer and discard the flowers. Cool to room temperature, then transfer the syrup to an airtight container and refrigerate for up to 2 weeks.
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