Violet Sherbet
Ingredients
Directions
Prepare
Place the violet flowers on a dish with the caster sugar.
Rub the flowers and sugar together until the sugar is the same color as the violets.
Store and serve
Transfer the mixture into jars and seal them airtight.
To make a refreshing beverage, dissolve 2 or 3 teaspoons of the mixture in a tumbler of water.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Violet flowers
- Provide the floral aroma and the purple color that tints the sugar.
- Caster sugar
- Draws moisture out of the flowers and preserves them, while sweetening the finished drink.
The step that matters
Rubbing the flowers and sugar together. Rubbing breaks the petals so the sugar can draw out their color and fragrance. Too little rubbing leaves the flavor and color weak, and the sugar may not take on the violet tint.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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