I have a lovely purple/blue color for the violet extract, due to the maceration, without any added food coloring. It is just the first day of steeping–my violet jam does fade over the winter.

I have picked wild violets today to make violet extract for cooking–a labor intensive effort. The produce was swished in water and dried on paper towels. Then each petal was plucked and macerated, covered just over the top of the purple leaves in vodka with a skoshen of Courvoisier (must sit at least one month), sealed in a glass quart jar, and left in the cupboard to steep– Orange and lemon extract were also made from fresh skins, but only vodka was added for the orange and lemon extracts. All of these extracts may be used for cooking including the wild violet extract.

I ran into an article on the Creme Yvette and decided I would try something similar–I have wild blackberries, rasberries, currants (red not black), and farm strawberries (not in yet). I wondered if the creme infusion came from the Courvoisier. A nephew also raises honey bees, so a dollop will be included when I’m done along with Madagascar vanilla–a few drops. When the extracts are ready, I will seive them through cheese cloth.

I have a number of wild violet products I make, but as noted, it takes forever to harvest the violets and prepare them; wild violet champagne vinegar, jam, and candied violets. Bon Apetit. I had no idea wild violets were this popular until I went searching the internet for wild violet recipes.