Violet and Dandelion Lemonade made from foraged wild violets and dandelions in your backyard. This highly nutritious, mineral rich drink is a delicious way to support the immune system, too!
Violet and Dandelion Lemonade Recipe
Isn’t this the coolest color of lemonade you ever did see? And it’s all natural! That vibrant pink is all thanks to those wild violets and dandelions in your backyard!
Not only is this lemonade tasty, but it’s packed with antioxidants, minerals and vitamins. Plus, it helps strengthen the immune system and is excellent for respiratory and digestive health.
So the next time you see some violets and dandelions, don’t forget to pick a handful and reap the benefits for yourself.
How to Identify Wild Violets
Violets are abundant in the spring and are most often found in shady areas. They have heart shaped, hairless leaves, purple flowers (purple is most common, but can be yellow or white, too) that slightly droop. The flowers bloom in early spring to early summer.
Violets are Edible and Medicinal
Violets are one of my very favorite wild edible and medicinal spring “weeds.” In the spring, I love eating violet’s mild tasting, heart-shaped leaves in my salad. And the violet flowers? Oh, aren’t they lovely?! They add so much beauty and color to food. Not to mention, they are quite tasty!
Violet flowers and leaves are edible raw and cooked. The leaves are very mild and are a wonderful addition to salads. The delicate flowers have a sweet, but peppery kick to them. My toddler eats them raw by the handful! Violet flowers can be used in salad, soups, garnishes, tea and this delicious violet lemonade recipe. I think the fresh purple flowers also add so much natural beauty to cakes, pies, cookies, salads, etc.
Violets strengthen the immune system, are extremely anti-inflammatory and are rich in Vitamin C and Vitamin A. They are wonderful at stimulating the lymphatic glands to help the body get rid of toxins. Historically, they were used for respiratory conditions, to soothe sore throats, and treat sinus infections, coughs and colds.
How to Identify Dandelions
Dandelions have toothy, deeply-notched, basal leaves that are hairless and form a rosette above the central taproot. The bright yellow flowers are produced sporadically from early spring to late fall. They are found in virtually all habitats and love lawns. There are no toxic lookalikes.
Dandelions are Edible and Medicinal
Every part of the dandelion is edible, including the flowers, leaves, seeds and the root. I prefer to eat dandelion greens with warm bacon dressing. Doing so gets rid of any bitter flavor the greens may have. I also love adding the flowers and petals to salad, desserts and using them in this violet lemonade recipe. The roots can be dried and put in tea.
Dandelions are highly nutritious and a wonderful source of vitamins, minerals and antioxidants. They are are anti-inflammatory, antiviral, antibacterial, anti-fungal & antimicrobial. Dandelion supports skin health, liver health, immune health and bone health. Dandelion also helps balance blood sugar and improves digestion.
Violet and Dandelion Lemonade Recipe
- 12 ounces hot water
- large handful of fresh violet flowers (about 20-30 violets)
- handful fresh dandelion petals (about 4-5 dandelions. Make sure to just use the yellow petals! The other parts are bitter)
- 1 tablespoon honey or sweetener of choice (add more to taste, if desired)
- ½ lemon, juiced
- Pour hot water over the violet flowers and dandelion petals and let steep overnight or 8 hours (it will likely not have much color at this point or may be a light blue/green).
- Stir in the honey and lemon juice and watch it turn to vibrant pink! Enjoy!
I hope you enjoy this recipe as much as my 3-year old and I do! Did I mention that this violet and dandelion lemonade “magically” changes color with the addition of lemon juice? It turns vibrant pink just like my magic lemonade recipe! How cool is that?! Enjoy!