|Fresh, perfect violet flowers|
|White superfine granulated sugar|
Gather violet flowers. Rinse them carefully, pat dry and place on paper towels.
Beat egg white until frothy but not stiff. Dip each flower in egg white and shake gently to remove excess. Sprinkle with sugar all over the flower, coating the back as well as the front. Place on a shallow tray lined with waxed paper. Dry in the refrigerator for one to two days. Store for as long as a month in airtight containers layered with waxed paper and placed in a cool, dry location.
Use to garnish cakes, ice cream, fruit salads, pies, and so on.
From Kathleen S. Van Horn's "Sweet Violets" article in "The Herb Companion." April/May 1993, Vol. 5, No. 4. Pg. 29. Posted by Cathy Harned.
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