Comments on: Vibrant Violet

By: Hannah (BitterSweet)

Hannah (BitterSweet) — Thu, 15 Dec 2011 22:00:20 +0000

Unfortunately, it didn’t turn out as expected… Many months later, I still had little more than vodka with shriveled flowers in it. I do understand why violet extract is so expensive now though- It’s really impossible to make yourself, and takes a heck of a lot of flowers to get any discernible flavor!

By: Nia

Nia — Thu, 15 Dec 2011 21:02:14 +0000

So how did your violet extract come out?

By: MotherLodeBeth

MotherLodeBeth — Mon, 11 Apr 2011 22:28:36 +0000

I make extracts all the time and use brandy because vodka tends to dilute some flowers. Am going to pick some new buds from my violets which are all organic no pesticide grown, and make two small batches.

One with half open whole blooms which tend to have the peak oil, and one where I will use a mortar to smush the blooms a bit to release more of the oils.

I do know that putting the extract in a cool DARK area to set, has helped me make better extracts. Will see if this also makes a difference.

By: Sharon

Sharon — Mon, 11 Apr 2011 22:11:25 +0000

I’m so sorry, but not at all surprised. The fragrance of violets is fleeting and elusive even under the best of circumstances. It would be no exaggeration to say that it practically takes rocket science to extract the shy, volatile oils from their delicate petals. Indeed, there is a reason why the scent and flavor of violets is so hard to come by and so costly to procure. However, I have found that making candied violets is an excellent way to capture and enjoy their lovely color and flavor.

By: Hannah (BitterSweet)

Hannah (BitterSweet) — Mon, 11 Apr 2011 13:10:29 +0000

Sadly, the extract did not turn out at all… I didn’t blog about it a second time because I was so disappointed in the results. After about 8 months, it still simply smelled and tasted like vodka, nothing else. Fearing that the flowers would begin to rot, I had no choice but it just toss the experiment. Ah well, perhaps there’s a reason why violet extract is so hard to come by…

By: MotherLodeBeth

MotherLodeBeth — Mon, 11 Apr 2011 08:24:41 +0000

I also want to know how the violet extract/essence turned out as I so want to make some French violet and white chocolat macaroons and prefer to not have to buy extracts. While I have used vodka sometimes I usually use brandy.

By: Becca

Becca — Sun, 20 Mar 2011 06:30:31 +0000

How did it go??? I hope well :). Violet extract could make so many lovely desserts!

By: Jessica

Jessica — Sat, 03 Apr 2010 20:51:56 +0000

So how’d this turn out? Today I walked outside around our new house and when I saw tiny violets, I remembered this post.

By: Sharon

Sharon — Fri, 19 Feb 2010 07:22:21 +0000

Still waiting to hear how it all came out. I’ve done many such experiments with nasturtiums, old roses, lavender, basil, etc., all with varying degrees of success. It seems as though these home made extracts do not have an exceptionally long shelf life. Their freshness and vibrancy do indeed fade quite rapidly. So, I would suggest making them in very small batches and using them quickly. I would like to add that vodka is not always the best medium as an extracting agent. It can be too wimpy for some flowers, quite frankly. In many instances, I’ve found that brandy contributes a full-bodied presence that vodka could never match. This is what I’ve observed after 20 years of experimenting. It’s all about trial and error. Do keep experimenting and sharing your results with the rest of us. Have a lovely day in the garden! Sharon

By: Sophia

Sophia — Sun, 07 Jun 2009 12:14:46 +0000

What happened?
Did it work?