Crystallized Rose Petals And Mint Leaves

Oxmoor House
4 dozen


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1 egg white
About 24 red rose petals, washed and drained
About 24 large mint leaves, washed and drained
About 3/4 cup sugar


Beat egg white (at room temperature) until foamy. Using a small pastry brush, coat each rose petal and mint leaf with beaten egg white. Brush lightly to remove any excess egg white. Immediately dip in sugar, coating well. Place on cooling rack. Repeat procedure with remaining petals and leaves. Refrigerate overnight to dry.

Note: These are edible and may be used as a garnish.

Created date

February 2010