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Print this Recipe    Violet Sugar

Violet Sugar

1/2 cup violets
1/2 cup caster sugar

Wash and dry the violets carefully. Pulverise in food processor
or with mortar. Mix flowers with the sugar, spread onto foil lined
try. Dry for about 1 hour at 50 C.

Store in airtight glass jars and use to dust cakes or desserts or
substitute sugar in sweet type recipes that will benefit from the
flavour of the sugar.

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