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Prepare work space: have all “mis en place” ready to sugar violets prior to picking
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Pick fresh violet flowers, just a few at a time; place each into water to retain freshness
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Mix 1 teaspoon dried albumen with 2 tablespoons of water until it consistency of paint
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Holding violet by stem, paint albumen onto flower face; place painted side face down on paper towel to blot and paint back side of violet flower
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Liberally sprinkle back of violet flower with extra fine sugar
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Using stem, pick flower up and carefully sprinkle a minuscule amount of extra fine sugar over face of violet, covering the surface of each petal (too much sugar will appear “gunky and unappealing”)
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Place flower face down on paper towel again; carefully snip off stem with small scissors
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Using tweezers, lift flower; turn it over and place on paper towel covered tray to dry for 12 hours, or over night
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Store in cool, dry place when dried, until ready to use (I line a tin with parchment paper rounds and place a layer of flowers on each round and store in the cupboard)