Categories: Frozen desserts

Ingredients

• 1 quart cream
• 3/4 cup sugar
• Pinch salt
• 1/3 cup Yvette (Violet) Cordial
• 1 small bunch violets
• Violet coloring (see note)

Directions

1. In a mixing bowl, combine cream, sugar, salt and cordial.
2. Remove stems from violets and pound blossoms in a mortar until macerated. Strain through a cheese cloth. Add to cream mixture. Add color and freeze according to manufacturer’s directions.
3. Serve with fresh and candied violets; the light purple cultivated violets should be used.

4. Note: Whatley says to mix red and blue food coloring in equal amounts to make violet.

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