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Pinch violets off at the top of the stems. Remove calyxes, or the green parts at the base of the flowers, by twisting petals free. Save petals and compost, or discard calyxes.
Place violet petals into a nonplastic, heatproof, nonreactive container, such as a glass canning jar or a stainless-steel bowl. Reserve.
In a small saucepan, bring cup of water to a boil.
Pour hot water over violet petals. Cover and let sit at room temperature for 24 hours. The liquid will turn a gorgeous clear blue with a slight lavender hue.
Pour liquid and petals into the top of a bain-marie . Or, if you don't have one, put an inch or two of water in a pot over medium-high heat and set a large stainless steel or other heatproof bowl on top of the pot. Place violets and their infusion liquid in it.
Add sugar and cook syrup over steam created by the bain-marie. Stir often, until sugar is completely dissolved.
Strain syrup through a finely meshed sieve to remove flower petals.
Let syrup cool to room temperature. Transfer to glass jars, label them, and store in refrigerator for up to six months.