Place the fresh violets in a strainer. Fill a large bowl or clean sink with cold water and carefully dip the strainer with the violets in it. Press the violets down with your hand so that they are submerged in the water. In this way, you can rinse the violets without damaging them.
Let the violets drip off and then spread them out on a tea towel. Gently pat them dry or leave them for an hour until they are dry.
Remove the stems and leaves, keeping only the violet petals.
Put sugar and violets in a food processor or blender and blend until the violets and sugar are combined into fine violet-colored sugar.
Place parchment paper in a dish and spread the violet sugar in one layer. Now it must dry at room temperature for 1-2 days. Stir a few times a day.
Pour the dried violet sugar into a sealed glass jar and store it in the dark at room temperature.
Notes
If the violet sugar is dried properly, it can last at least 1 year, if stored correctly.