Cookbook:Violet Lemonade

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Violet lemonade is a variation on lemonade that many children enjoy due to its color-changing aspect. Wild violets, which are commonly found in many backyards, are full of anthocyanins. These special compounds responsible for the flower's purple color change to a pinkish color when mixed with an acid. While it may not seem to change the flavor much, this recipe is worth making once as a simple party trick to impress guests or children during mealtime.

• 2 cups wild violets, stems and leaves removed
• 1 cup hot water
• 1 cup white sugar
• 1 cup freshly squeezed lemon juice
• 3 cups cold water

1. Steep the violets in hot water for at least 10 minutes or until it turns a dark blue hue. Strain and reserve the liquid.
2. Stir the sugar into the violet tea until dissolved to create a simple syrup.
3. Combine the cold water with the lemon juice.
4. Serve the lemon mixture over ice, and garnish with extra flowers. When ready to drink, pour the syrup into the lemon water and watch it turn from a dark blue to a bright pink color.

• Feel free to add extra sugar or juice to adjust to your taste.
• Many other edible flowers and fruits known to be packed with anthocyanins can be substituted for violets. Although violets are typically more common, a more popular variation of this recipe opts for butterfly pea flowers. Another strange yet effective substitute would be red cabbage.
• Always be aware of what you are foraging for. You should be absolutely certain you are picking what you think you are picking. Luckily, wild violets don't have many lookalikes.
• Rinse the flowers. Make sure they are clean, and never pick from somewhere that may treat their lawns with substances toxic to human health.