The American Violet Society

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Violet Sugar

By Debbie Whittaker, Herb Gourmet
For The American Violet Society © 2000 All Rights Reserved


Gives the hint of violets in anything calling for regular sugar--iced or hot tea, lemonade, baked goods, dessert sauces.

1/2 C flowers, harvested, rinsed, spun dry,
1 C white sugar

Rinse the flowers and spin them very dry in a salad spinner or pillowcase. Place half of the sugar into a small shallow bowl with a flat bottom. Spread the violets over the sugar. Top with the remaining sugar and lightly crush the sugar into the violets using the base of a heavy drinking glass or a mortar and pestle. Cover the bowl with a clean, thin, dry dish towel until the flowers are completely dried out, which could be a couple of days depending on the humidity in your area. Sift through an open strainer. Bottle the sugar and the sugared flowers separately. Cap and store in a cool dark place. NOTE: This is a much easier way to crystallize flowers, but you need to use light pressure when crushing them into the sugar.

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  Caution: See Caution in main article.             


© May 1, 2000, Herb Gourmet 3011 South Krameria, Denver, CO 80222
 


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