Feast for the Eyes

As soon as we saw these sweet, edible violets in saturated shades of purple, yellow, and orange, we knew we would be finding ways to use them in the kitchen all summer long. Though the possibilities are almost endless, a few of our early favorites include mixing them into our seasonal salads and dropping them atop key lime tartlets, a fresh-squeezed glass of grapefruit juice, or frosted coconut cupcakes. On the hottest days, we love freezing them into spheres and watching as the purple petals tint our ice a pretty shade of blue.