When I read about Iceland’s avalanche of sweet-based ice-creams on Kev’s Snack Reviews, it wasn’t long before both Anglo Bubbly and Parma Violet Ice Lollies were in the house.
While the Anglo Bubbly ones were actual ice-creams, I was disappointed that the Parma Violet ones were lollies. I’d been imagining rich, creamy, violetty goodness, and instead it was a frozen syrup stick.
Unimpressed by the medium but appreciating the taste, I decided to repurpose two lollies in a version of possibly my favourite cocktail, an Aviation.
As my inability to post reliably continues, this piece is being completed AFTER I have finished working in London. I’d pretend now I’ll have more time to write things, but I’m going away for a while, so this poor site will once again be neglected (pats site gently on head).
But enough of my failings, onto the violet treats!
I imagine most UK peeps have had a parma violet sweet at one time or another. Opinion is divided between “euch, perfume” and “mmm, floral nectar”.
Naturally I am of the latter camp. However while rose crops up in quite a few cuisines, violet is scarce indeed. France is the violet powerhouse, and there is even a violet festival in Tourrettes-sur-Loup I half-heartedly keep meaning to go to. Over here, you’ll have to keep your eyes peeled to enjoy this delicate flavour in a format other than the aforementioned sweets or chocolate violet creams.
Ah well, my advice is to consume violet while you can, and lobby parliament in the meantime…