Sweet violet sugar is a delightful recipe that you can easily make using wild violets. To make your own wild violet sugar, you should first find fresh sweet violets from a clean and pesticide-free area. Bring a small plastic container and make sure to only pick the violets that are in good condition. Remember to leave some flowers behind for the bees.
Once you have collected your violets, rinse them gently and remove the stems and leaves. You can use any type of granulated sugar for this recipe, but some people prefer to use organic cane sugar or raw sugar for a more natural and wholesome taste. To blend the violets and sugar together, you can use a food processor or blender. Make sure to pulse the mixture gently so the sugar doesn’t turn into powder.
Spread the wild violet sugar on a baking sheet and let it dry in a warm and dry place for a few days. Stir it occasionally to make sure it dries evenly. Once it’s dry, store the violet sugar in an airtight container in a cool and dry place.
You can use wild violet sugar in many ways, such as sprinkling it on fresh fruit or yogurt, in your morning tea, using it to make a violet-infused whipped cream or frosting, or using it to rim a cocktail glass for a fancy and delicious drink.
Experiment with this unique and flavorful ingredient and enjoy the delicate taste and color of wild violet sugar!
Wild violet sugar
- 2 dl (1 cup) sweet violets
- 1 dl (½ cup) sugar
- 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.