Crystallized Confectionsherbs 1 egg white 1 teaspoon water 50 sage and peppermint leaves 50 violet,borage,or johnny 1 jump-up blossoms 1/2 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. |
