Mimosa crystals

Yield: 1 servings

Measure Ingredient
1 cup Flowers
1 ounce Gum arabic
1 cup Water
1 tablespoon Corn syrup
1 cup Sugar

Dry the flowers. Dissolve gum arabic in ½ cup hot water and cool.

Carefully coat the petals with this mixture. Put them on wax paper so they will not touch and mix the corn syrup and sugar in ½ cup water and cook to a soft ball. Dip petals into syrup and dry.

Sprinkle with finely granulated sugar.

* Source: Flower Cookery (The Art of Cooking with Flowers) * by Mary MacNicol * Fleet Press Corporation - New York * Library of Congress Catalogue Card No. 67-24072 * Typed for you by Karen Mintzias

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