Violet Tea, Violet Infused Vinegar, and Violet Sugar

       

1st picture: Violet, cherry blossom ,forsythia, and dandelion flower Easter cookies 2nd picture: violet sugar  3rd picture: violet tea  4th picture: violet tea

5th picture: violet infused vinegar

Violet Sugar

dry 1 cup of violet flowers for 2-3 days on a screen in a room that has airflow, when dried, place in a mortar and pestle and grind with 1/2 cup of Monk Fruit Sweetener (white variety)...store in a jar with a lid and use to sprinkle on desserts, to sweeten teas, or wherever you need a little extra violet infused sweetness :)

Violet Infused Vinegar

take 1 cup of fresh violet flowers and place in a 1 pint mason glass jar, fill the jar to the top with raw unfiltered Coconut vinegar or a light good quality vinegar. Submerge the flowers. The lighter the vinegar, the richer and more exqusite violet color will be infused into your finished vinegar.

Let sit for 2 weeks out of direct sunlight, shake jar daily. If using metal lid, cover the jar top with a piece of parchment paper first, then screw on lid (to prevent corroding the metal into the vinegar). After 2 weeks, strain and bottle in a glass jar. Use to drizzle over salads, fruits, or mix 2 Tbsp into a glass of water, 1 tsp of honey, and a sprinkle of Himalayan or Celtic salt,  and drink on a warm summer day to replace electrolytes.

Violet Tea

Pour just boiled water (2 cups) over 1 cup of violet flowers and leaves. Let steep for 1-2 hours and strain. Drink to nourish and soothe dry coughs, inflammation, stimulate lymph, calm nerves, and to improve mood. May add honey if desired.

*For a deeper violet hue in tea, add juice of 1/2 lemon to tea.

To learn more and watch video on violets, read blog article "The Beautiful and Healing Violet"

Update:The Beautiful and Healing Viloet
More recipes