Fermented Wild Violet Syrup

The most beautiful ferment on the list. A lacto-fermented version preserves the beneficial compounds that heat from a cooked syrup would otherwise destroy.

Ingredients

• 1 cup violet flowers, gently rinsed
• 2 tablespoons raw honey
• Filtered water, just enough to cover
• Pinch of salt

Method

1. Pack violet flowers into a small mason jar.
2. Add honey and enough filtered water to cover, plus a pinch of salt.
3. Cover with a cloth. Within 24 hours the liquid turns a deep purple; within 2 to 3 days it’s fizzy and fermented.

Dilute into water as a simple drink, drizzle over yogurt, or use as a cold-drink syrup — costs nothing but a walk through the yard.

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