Wild violet syrup for mother’s day
I made a batch of violet syrup at home a few years ago and ended up with a beautiful violet-blue colour. This year, I made my second batch at my parents’ house as a little Mother’s Day treat and did not expect it to turn hulk-green. I knew of some other pH-indicator plants but didn’t know violets were among them.
I added a few drops of lemon juice to correct the colour but didn’t start small enough and ended up overcorrecting—the peachy colour is more appropriate for the occasion than the green, for sure, but not as pleasing as the blue I got the first time.
I don’t want to mess with it too much, so I might just leave it like this, but does anyone know of a basic ingredient that could pull the colour back in the right direction? I added a teaspoon of the same tap water to no avail.