How to Make Candied Mint Leaves
Candied mint leaves are an old-fashioned treat to be served at afternoon tea or as a snack. The original recipe suggests serving the candied mint leaves in tea with sliced lemon and a cube of sugar. They can also serve as excellent garnishes on cakes, desserts etc.
[edit] Ingredients
- Fresh mint leaves
- Egg white, slightly beaten
- 3 tbsp granulated sugar
- 1 drop spearmint extract/essence (food-grade)
[edit] Steps
- Prepare the mint leaves. Remove the mint leaves from the stems and rub each leaf gently with a finger that has been dipped in the egg white mixture. Lay on a flat, clean working surface.
- Mix the drop of spearmint extract into the granulated sugar.
- Sift the sugar and mint extract mixture over the mint leaves.
- Lay the mint leaves close together on a cake rack covered with wax paper.
- Leave in a warm but not hot place to dry. When crisp, the candied mint leaves are ready to consume.
[edit] Warnings
- As with any usage of raw egg, take appropriate precautions in handling properly and obtain eggs from a reputable source.
[edit] Sources and Citations
- Alice Bradley, (1923), For Luncheon and Supper Guests, public domain resource - this eBook is for the use of anyone anywhere at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this eBook or online at Gutenberg. Original source of recipe.
