Violet Sugar
Rinse the flowers and spin them very dry in a salad spinner or pillowcase.
Place half of the sugar into a small shallow bowl with a flat bottom.
Spread the violets over the sugar.
Top with the remaining sugar and lightly crush the sugar into the violets using the base of a heavy drinking glass or a mortar and pestle.
Cover the bowl with a clean, thin, dry dish towel until the flowers are completely dried out, which could be a couple of days depending on the humidity in your area.
Sift through an open strainer. Bottle the sugar and the sugared flowers separately.
Cap and store in a cool dark place.
1/2 C flowers, harvested, rinsed, and spun dry
1 C white sugar
Debbie Whittaker, Herb Gourmet