How to Make Violet Sugar & Violet Syrup
The light floral scent of Violet is a delight to experiment with in your spring kitchen
Making Violet scented sugar and syrup gives you such versatility to let her dainty self shine in drinks and desserts
Incorporating herbs into your diet makes taking your "medicine" extra sweet and is a general boost to your overall wellness. Violet Materia Medica coming soon!
VIOLET SUGAR
Alternate layers of petals and sugar. Steep for two weeks. Whirl in the food processor.
Notes
*Pull petals from any greenery to keep the flavor fresh and floral
*The moisture of the plant matter will make for hard clumps so this why you will blend in the food processor
* You now have fine/casting sugar so adjust recipes accordingly
*I typically use maple syrup as my sweetener of choice, but choose cane sugar when working with florals as the neutral flavor allows you to taste the bloom
VIOLET SYRUP
Fill a jar with blooms and top with just boiling water. Cover and steep for 24 hours.
Strain flowers. In a pan, heat equal amounts of tea and sugar until sugar is melted.
Notes:
*If your brain needs specific numbers, think 1c flowers, 1 c water and 1c sugar
* Store in fridge
*I typically use maple syrup as my sweetener of choice, but choose cane sugar when working with florals as the neutral flavor allows you to taste the bloom