Crystallized flowers

1 Servings

Quantity Ingredient
\N \N Edible flowers -- or herbs
\N \N (fresh-dry-insect-free
\N \N Egg whites
\N \N Superfine granulated sugar

Gently rinse off blossoms, allow to dry thoroughly. Beat egg whites lightly. Using a small paint brush, coat petals with egg whites.

Sprinkle with sugar or gently dip flower to coat. Set on a plate to dry completely. When dry, store in a tightly sealed containter.

Crystal delights of violets, rose petals, lavender and lilacs provide beautiful decorations for cakes, ice cream, puddings and salads.

Other edible flowers to choose from include: cosmos, nasturtiums, pansies, chive blossoms, fushia, carnations, pinks and most herbs, such as mint leaves, borage, bee balm, etc.

Recipe By : Cranbrook Reflections, A Culinary Collection

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