In a medium saucepan, bring the milk, sugar and glucose to a simmer. Remove from the heat and cool to room temperature. Place in an upright blender, add the candied and fresh violets, then blend until smooth. Pass through a fine sieve.
Whisk the lemon juice into the sour cream, then whisk in the violet mixture until smooth.
Pour into a Pacojet* canister and place in the blast freezer* at −25°C (−13°F) for 6 hours or until completely frozen.
Twenty minutes before serving, churn the frozen sorbet in the Pacojet, then return to the blast freezer at −18°C (0°F) to firm up a little.
© 2012 All rights reserved. Published by Murdoch Books.