Homemade Crystallized Violets Recipe

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Crystallized Violets Recipe is perfect for a Spring project with children. You can use the violets from your own garden if you don’t use any chemical treatment.

What is the violets festival?

On the French Riviera, Spring is announced in March when violets start blossoming all over the gardens.

At the renowned Violets Festival in Tourettes-sur-Loup you can eat them in different ways: ice cream, jam, jelly, candy. Tourettes-sur-Loup is just across the valley from our garden and the seeds must have spread naturally.

You can find violets everywhere!

This year my son Francesco decided to have our own Violet Festival in our garden. So he started a treasure hunt searching around the garden to find as many as he could.

I must say he was successful, having found enough to get a project going: 2 oz – 50 gr of violets with a nice intense perfume. We do not use any chemical treatment in our garden, so our violets are safe to eat.

Francesco loves sweets, so he decided to make crystallized violets.

How to make Crystallized Violets

The petals are very delicate and a hot caramel would ruin the beauty of the flower. As I wanted to keep them intact for decorating cakes, I decided to use a method that would preserve them, and here is the recipe.

For 2 oz – 50gr of violets we used:

•  1 egg white
• caster sugar

I did not use icing sugar as I wanted a nice crystal effect.

1. Picked the flowers with long stems so you can hold them without damaging them.
2. Prepared a bowl full of freshwater and rinsed the flowers one by one.
3. Placed them on a cloth to dry, not under the direct sun, but on the kitchen counter
4. Slightly whisk the egg white and with a brush, spread the egg white inside and outside the flower
5. Lay them on a parchment paper and removed the stems.
6. Sprinkle the flowers with castor sugar and let them dry out in a warm and dark place for a couple of days.
7. Once dried store them in an airtight container covering them with sugar.

A perfect edible gift!

You can make some nice edible gifts with your crystallized violet, although they should be used within the week.

For more edible gift ideas, you can check my homemade liquors, candies, jams and preserves:

• limoncello
• curacao
• chocolate liqueur
• Nocino liquor
• Torrone
• Peach jam
• Apricot jam
• Tomato sauce

Having such a beautiful colour and scent, I decided to use them to decorate a Swiss Roll Sponge. To contrast the colour as well as the flavour, I filled it with buttercream and sprinkled with pistachios. You can also use them to decorate the Almond Meringue and Butter Cream Cake

Here more recipes with edible flowers:

• Seafood chowder
• Salmorejo
• Chayote mousse
• Roast pumpkin soup

Enjoy your own Violet Festival!

If you are making this Homemade Crystallized Violets, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.

📋Homemade Crystallized Violets

Crystallized Violets Recipe perfect for a Spring project with children. #yourguardianchef #edibleflowers #violetevergarden

Prep Time 40 minutes

⏲️Total Time 43 minutes

Servings: 3 jars

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Author: Laura Tobin

Ingredients

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US Customary – Metric

• 2 cup violets
• 1 (affiliate link)(affiliate link)egg white
• (affiliate link)(affiliate link)caster sugar

Equipment

• (affiliate link)(affiliate link)Pastry brush
• (affiliate link)(affiliate link)Glass jars

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Instructions

• Pick the flowers with long stems so you can hold them without damaging them.
• Prepare a bowl full of fresh water and rinse the flowers one by one.
• Place them on a cloth to dry, not under the direct sun, but on the kitchen counter.
• Slightly whisk the egg white and with a brush spread it inside and outside the flower.
• Lay them on a parchment paper, remove the stems.
• Sprinkle the flowers with castor sugar and let them dry out in a warm and dark place for a couple of days.
• Once dried store them in an air tight container covering them with sugar.

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Notes

Tips for making crystallized violets

• Make sure the violets are picked from gardens with no chemical treatments
• Hot caramel would ruin the beauty of the flower
• For a nice crystal effect use normal sugar, not icing sugar
• Picked the flowers with long stems so you can hold them without damaging them.
• Do not place the violets to dry under the direct sun
• Store them in an airtight container covering them with sugar

Nutrition

Calories: 280kcal

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