SWEET ULTRA VIOLET SWEETS

SWEET VIOLETS

Wild Violets are among our top favorite flowers because they deliver us sweet little bursts of our favorite color. We love to eat them too!

Fresh and crystallized violet blossoms are gorgeous embellishments to cakes, candies, and other confections.

Crystallized violets, pansies, and verbena flowers are crispy like potato chips/crisps.

They’re easy to make, simply by painting clean blossoms with egg white, dredging them in sugar, and leaving them to air dry. You can buy them too.

Violet blossoms steeped in sugar syrup, vinegar, vodka, or wine make luscious purple elixirs, ready to add some ultra violet beauty to cocktails, icings, sauces, and dressings.

Check out ideas, recipes, and sources below.

Karen, of 200 Birdies and Prospect: The Pantry, harvests violets from her meadow-like lawn each spring. She picks them in late morning, after the dew has dried and before it gets too hot. “They’re most aromatic then,” she says, “though some have little aroma at all until you concentrate them.

Find lovely recipes and styling ideas for dainty candied violets , stunning violet vinegar, the prettiest violet jelly, and violet syrup for violet cocktails.

Make some Violet Sugar to add some ultra violet loveliness to any sweetening situation.

Simply crush up about 20 grams of crystallized or candied violets together with about 200 grams of superfine or caster sugar. And that’s it! Sprinkle it over cakes or fruits… or whipped cream …. or donuts… or… Pour it into a pretty glass vessel and store it or gift it. It keeps forever.

Find beautiful violet-hued crystallized verbena flowers at Ottawa Edible Flowers. They’re grown with absolutely zero pesticides or commercial fertilizers.

Store them in low humidity, away from direct sunlight. Humidity turn crystallized flowers limp. Air conditioning turns them crispy again.

Janet, of Sugar Bakers Bakery, makes her own candied violets and violas. The shop grows all of their edible flowers organically on their own Pennsylvania farm. You can buy them from Sugar Bakers Bakery’s Etsy shop. They ship them to you preserved in raw sugar, each blossom in its own container. They also offer crystallized edible greens, with herb leaves, which look beautiful paired with the candied flowers.

Crystallized Flowers and Herb & Flower Crystals are their very best used within 2 weeks of purchase. They should be kept cool and dry. Please try and avoid humid conditions. Crystallized items should not to be refrigerated.

Sugar Bakers Bakery’s most spectacular unique violet sweets are their Gourmet Edible Flower Giant Lollipops. Fresh whole wild violets and violas are captured in clear hard candy.

Blueberry, pink champagne, and lavender are among Sugar Bakers Bakery lollipop flavors. And once you reach their centers,  you’ll find that the nectar is still in the flowers!

Violet French Macarons, violet iced cakes, violet petit fours, violet cream puffs, violet donuts, violet muffins…. We’re getting carried away… and it’s not even springtime yet! See more in our post Beautiful Edible Violets Gild the Lily Now.

Read more about Ultra Violet in Ultra Violet Trips to Book Now!, Beautiful Ultra Violet Jewel Bedazzlers, Ultra Beautiful Ultra Violet Musings, Save African Violets From Extinction Now!, and Ultra Violet Birds!

And check out more beautiful things happening now in BN Mind/Body, Soul/Impact, Nature/Science, Food/Drink, Arts/Design, and Place/Time, Daily Fix posts.

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IMAGE CREDITS:

1. Image: by tanakawho. “Abstract (cake waves).”
2. Image: by Karen, of 200Birdies. “Lawn Party Violet Syrup and Cordials.” Courtesy of Prospect: The Pantry.
3. Image: “Violet Sugar.”
4. Image: Crystallized Purple Verbena. Courtesy of Ottawa Edible Flowers.
5. Image: “Crystallized Violas.” Courtesy of  Sugar Bakers Bakery.
6. Image: by distopiandreamgirl. “Mother's day Charlotte with lemon & violets.”
7. Image: “Edible Flower Petal Lollipop.” Courtesy of Sugar Bakers Bakery.
8. Image: “Edible Flower Petal Lollipop.” Courtesy of Sugar Bakers Bakery.
9. Image: by Cupcakes Cubed™. “Violet French Macarons.”
10. Image: by Angelina Koh. “Blueberry lemon curd Macarons.”
11. Image: by Maureen Barlin. “Sweet Violets.”
12. Image: by Daniel Lee. “Violet Cupcake.”
13. Image: by Helena Jacoba. “Pink lemonade igloo filled with raspberry sorbet.”