Perhaps you have wondered what I ever did with the wild violet blossoms I picked way back on March 19. Well, even though you were probably not wondering, I feel like my post was incomplete and lacked a conclusion. I was unsure of how I wanted to use them so I blended the blossoms with lemon juice and stevia and froze the result in an ice cube tray until I made up my mind.
The violet blossoms are at their peak and their usability will henceforth be on the decline, so late yesterday I picked another bowlful of flowers. I left them soaking in water overnight just to keep them fresh.
This morning I added 1/2 cup sugar to a small pot with 1/2 cup water and the juice of 1 1/2 lemons along with lemon rind shavings and let that simmer at a slow boil for about 15 minutes. I put the drained violet flowers into a blender and added the lemon syrup minus the lemon rind. While blending, I added the cubes of violets I had previously frozen.
I added a little more sugar to suit my taste, poured the blended results into a lidded mason jar and placed it in the freezer. After about 45 minutes I took the jar out of the freezer and shook it vigorously before putting it back in the freezer. I did this every half hour or so until it could no longer be shaken.
I then used the “milkshake liquid blender rod” attached to my KitchenAid® hand mixer to give it a good stir every now and then.
After a few hours of freezing and after re-blending several times, I served up a scoop for a taste / sample. There are hints of the sorbet’s herbal origin in the flavor, but that is no surprise because the violet freezer jam I make has the same flavor characteristics and is a favorite in this household.