Ingredients Jump to Instructions ↓

  1. Violet Sugar

  2. 1/2 cup violets

  3. 1/2 cup caster sugar

  4. Wash and dry the violets carefully. Pulverise in food processor or with mortar. Mix flowers with the sugar, spread onto foil lined

  5. 1 hour at

  6. 50 C.

  7. Store in airtight glass jars and use to dust cakes or desserts or substitute sugar in sweet type recipes that will benefit from the

  8. flavour of the sugar.


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