Crystallized confections

Yield: 1 servings

Measure Ingredient
1 \N Egg white
1 teaspoon Water
50 \N Sage and peppermint leaves
50 \N Violet,borage,or Johnny
\N \N Jump-up blossoms
½ cup Granulated sugar

1. Seperate the egg and thin the egg white with one teaspoon of water. Spread the leaves and blossoms in a single layer on a sheet of waxed paper. 2. Use a small pastry brush, dampen each leaf and blossom with egg white mixture. 3. Sprinkle them with sugar and allow to dry for at least a day before serving. Leftovers can be stored for up to a month in the refrigerator.

Recipe works on other edibles such as lemon balm leaves and rose petals.

from the book of country herbal crafts by Dawn Cusick.

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