Recipe - Crystallized Confections

1 Egg white
1 teaspoon Water
50 Sage and peppermint leaves
50 Violet,borage,or Johnny
Jumpup blossoms
One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini