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Hispanic Heritage Month Recipes

Happy Hispanic Heritage Month! Each year, from September 15 to October 15 Americans celebrate National Hispanic Heritage Month by sharing the histories, cultures and contributions of American citizens whose ancestors came from Spain, Mexico, the Caribbean, Central and South America. 2021 was especially significant because it was the 200th anniversary of Costa Rican Independence from Spain. Here are a few traditional & unique Latin American recipes you may want to add to your menu: 

How to Tuesday - Violet Syrup

I went for a nice long walk in the woods to clear my head, this past weekend. As we got closer to the 2.5 mile marker, a small hidden field started to show itself, and it was covered in beautiful blooming little woodland violets. So I collected about a cup, leaving plenty of these sweet little flowers behind for others, and made my way back home to start making violet syrup.
The Common Blue Violet (Viola sororia) is a harbinger of spring rains and warmer weather in the Northeast USA.  It has traditionally been foraged for use in herbal teas, syrups and sweets. The Cherokee used it to treat colds, lung congestion, and headaches.
**While foraging plants can be fun, always be sure that you can identify the plant you are harvesting and that you are not damaging the ecosystem you found it in. **

This unique light floral flavored syrup is sure to put a smile on your face and it's perfect for a number of different uses: iced tea, mixed drinks, and granitas. This syrup recipe is for about 12 oz.

Violet Syrup

Violet Syrup
Emily (Cooking for Kishore)
This Violet Syrup can be used to flavor icing and mixed drinks.


  • 1 Cup Violet flowers, de-stemmed
  • 1 Cup Water
  • 2 Cups Sugar
  • 1 tsp Fresh Lime Juice
  • Glass canning jar


  1. Place de-stemmed violets in a glass jar. Bring water to a boil and then pour over violets, cover and let sit for 24 hours.
  2. After 24 hours the liquid will be a beautiful blue color. Strain out the flowers and add the liquid to a pot with 2 cups of sugar. Once the sugar water turns to a syrup, lower to a slow simmer, stirring occasionally for 10 minutes.
  3. Turn off the heat and let the syrup and add the lime juice stir till color has uniformly changed to violet. After it has cooled a bit, strain into a clean glass jar. Store in the fridge up to a month.
Yield: 12 oz
Prep Time: 24 hrs.
Cook time: 10 mins.
Total time: 24 hrs. and 10 mins.
Tags: how to tuesday, how to make violet syrup, violet syrup, simple violet syrup recipe

Stay tuned for a recipe using Violet Syrup!


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