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Candied Mint Leaves
<p>These mint leaves – sugared, crystallized, candied, or however you describe them – are super simple and a lovely way to top off a scoop of ice cream and a variety of other delights!</p> <p>Always rinse and dry herbs before use to avoid consuming incidental contaminants.</p> <p>As a Vegan alternative you can use ground flax seeds and water (flax eggs) instead of egg white. You can also substitute your favorite sweetener, fine sugar, fructose, or granulated Stevia instead of sugar.</p> <ul> <li>As with any usage of raw egg, take appropriate precautions in handling properly and obtain eggs from a reputable source.</li> </ul>Source: Jay Dowling (Entered by Patricia Kirkham)
Serves: Serving size 1-3 leaves, number of servings dependent on size and quantity of leaves chosen.
Step by Step Instructions
- 1.Prepare mint leaves by removing them from the stems and rubbing each leaf gently with a finger that has been dipped in the egg white. Gently squeeze off excess with your fingers so it won't be too lumpy. Lay on a flat, clean work surface.
- 2. Dredge mint leaves in sugar on a small shallow plate. Alternatively you can sift or sprinkle the sugar evenly over the mint leaves (front and back). Gently shake off excess sugar.
- 3. Lay the sugared mint leaves close together on a crack rack covered with wax paper. Leave in a warm but not hot place to dry (bout 3 hours) or bake in an oven on low (200 degrees) for 10-15 minutes or until dry.
- Enjoy immediately or store in an airtight container at room temperature for up to a year.
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