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How to Make Violet Sugar

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When the wild violets appear, you can be sure, sunshine is on it’s way!  These little woodland wildflowers are among the first blooms of spring to appear, but you have to look carefully, because they are so tiny, and of course, quite shy.  They love to mound up in clusters where the forest meets the grasses.  Lucky for me, my dad has several acres of prime violet territory for me to forage to my heart’s content.  Wild violets have a lovely, delicate fragrance, and the flower and leaves are wonderfully edible.  Ornamental violets and “African Violets” are not, so please don’t nibble on those!  Also, be sure your violets haven’t been sprayed with any yucky chemicals.

Violet sugar is lightly scented and naturally purple, perfect for dusting warm scones or sprinkling over frosted cupcakes.  With a little jar of this delightful sugar, you can make anything taste like spring-time.

How to Make Violet Sugar

Start by picking as many violets as you can!  How lovely is it to walk slowly and carefully, hunting for tiny purple treasures on a bright, spring afternoon?  I grab a pint-sized canning jar and crouch low near the willows and blackberry brambles, exploring their favorite hiding spots.  Wild violets are notorious for invading lawns and gardens, so check well-tended beds for these precocious weeds.

picking violets

Pinch the flower off without taking any stem, then gently wash and let dry completely.  Add the flowers, sugar and a pitch of lemon zest to a food processor or blender.

make violet sugar

Pulse until the petals are completely ground up with the sugar, then pour onto a large plate to let dry.  The moisture from the flowers will evaporate over a few hours, just gently stir the sugar a few times.  Any heat will destroy the fragrance and flavor of the violets, so avoid using a warm oven or dehydrator.  Store in an airtight container, and use while still fresh!


How to Make Violet Sugar
Recipe type: Dessert
  • ¼ cup packed wild violet petals
  • ½ cup organic sugar
  • ½ tsp lemon zest
  1. Pick wild violets fresh and remove as much "green" as possible.
  2. Gently rinse and allow to dry thoroughly.
  3. Add sugar, violets, and lemon zest to a food processor or blender, and process until the petals are finely ground and mixed with the sugar.
  4. Store in an air-tight container.

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