Candied or sugared edible flowers and herbs are fun to make and look divine served on cakes, platters and in cocktails. You can also pop them in a jar for a quirky gift. Get the kids involved for a cute holiday activity.
Ingredients
- 1 cup edible flowers* washed & dried
- 1 cup Superb Herb Mint leaves
- 2 free range eggs whites only
- 2 cups caster sugar
Instructions
- Lightly whisk the egg whites in a shallow bowl. Pour caster sugar into another shallow bowl.
- Lightly brush or dip the mint and flowers into egg whites then dip into sugar to coat evenly. Place onto baking paper. Repeat with remaining edible flowers and mint.
- Leave the candied flowers and mint to completely dry overnight.
- Use in your culinary or cocktail creations, or pop in an airtight jar for a gorgeous gift.
Notes
*Try different herbs and edible spray-free flowers from the garden or your local grocer. We love using pansies, violas, borage, nasturtium flowers, rose petals and chamomile.
Tips: You can make these candied herbs and flowers in advance and use them to decorate your Mother's Day platter.
For more fresh herbs and edible flowers recipe ideas, check out our beautiful herb butter.