Cleaning Edible Flowers: Shake each flower to dislodge insects hidden in the petal folds. Wash the flowers under a fine jet of water or in a strainer placed in a large bowl of water. Drain and allow to dry on absorbent paper. The flowers will retain their odor and color providing they dry quickly and that they are not exposed to direct sunlight.
In a gallon glass pitcher or a clean and rinsed gallon milk jug, add the ice cubes, violets/violas, and orange slices.
Cover and refrigerate for 8 to 12 hours. The flavors will intensify the longer the water sits in the refrigerator.
* Learn more about Edible Flowers. Do not eat flowers from florists, nurseries or garden centers. In many cases these flowers have been treated with pesticides not labeled for food crops. I use the violets that I grown in my own yard.
** I like to peel citrus fruits that I use in making infused waters. I find that the peels can turn the water somewhat bitter.
*** Do not use hot water! Hot water destroys the enzymes and vitamins in fruits and vegetables. Hot water will also make you fruit or vegetables fall apart and look a lot less pretty. So, be sure to use cold water!
Orange and Viola Infused Water Recipe: https://whatscookingamerica.net/beverage/orangeviola-infusedwater.htm