Crystallized Violetscandies, holiday 1 tablespoon powdered gum arabic 1 tablespoon rose water 1 violet blooms 1 superfine sugar NOTE: Both gum arabic and rose water are available from drugstores or cake decorating supply stores. Dissolve the gum arabic in the rose water and leave until the solution becomes a paste. Using a small brush, paint each violet all over with the solution, then dip the flowers in superfine sugar. Leave to dry on a wire rack in a warm place. Store the petals in an airtight container, and use them on desserts as an edible garnish. * Source: The Magic of Herbs, by Jane Newdick * Typed for you by Karen Mintzias |
