Monday, March 8, 2010

Speaking of Violets

Mine are not blooming yet, hasn't been warm here long enough yet. However when they do bloom-I love walking thru the fields where they grow everywhere.

Tea a recipe here


Syrup recipe here

Pressed-use in stationary, enjoy in a frame

or you can pound them also

Violet Ice Cream-isn't this a beautiful dessert?

Violet Ice Cream Recipe

1 quart cream, 1/3 cup Yvette Cordial, 3/4 cup sugar, 1 small bunch violets, few grains salt, violet food colouring. Mix first four ingredients. Remove stems from violets, and pound violets in a mortar until well macerated, then strain through cheese-cloth. Add extract to first mixture; colour, freeze, and mold.

Serve garnished with fresh or candied violets; the light purple cultivated violets should be used and the result will be most gratifying.

WARNING: Make sure the violets are 100% organically grown without the use of pesticides or chemical fertilizers.


Related Posts with Thumbnails