Email to Heather      

Recipe Categories: WolfPrncez's HOME PAGEAPPETIZERS BISCOTTI BISCUITS BREAD CAKESandPIES CASSEROLES COOKIES DESSERTS DIPS FRUIT GARNISHES JAMSandJELLIES MINITURE-DESSERTS MUFFINS NUTMIXES-CUPS PASTRIES PETIT-FOURS QUICHE RELISHES SALADandDRESSING SANDWICHES SCONESandCRUMPETS SIDE_DISH SORBET SOUPS SPREADS TARTS TEASandBEVERAGES

Crystallized Violets

Use to garnish cakes, ice cream, fruit salads, pies, and so on.





List of Ingredients



• Fresh, perfect violet-- flowers
  
• 1 Egg white
  
• White superfine granulated-- sugar
  






Instructions



1. Gather violet flowers.
   
2. Rinse them carefully, pat dry and place on paper towels.
   
3. Beat egg white until frothy but not stiff.
   
4. Dip each flower in egg white and shake gently to remove excess.
   
5. Sprinkle with sugar all over the flower, coating the back as well as the front.
   
6. Place on a shallow tray lined with waxed paper.
   
7. Dry in the refrigerator for one to two days.
   






Final Comments


Store for as long as a month in airtight containers layered with waxed paper and place in a cool, dry location.