When we went to restaurants growing up, I always thought it was so weird when my dad would pick up the parsley sprig they had garnished his plate with and eat it whole. I remember thinking, why is he eating that? Isn’t it just there to make the plate pretty? Well, the answer is both yes and no. Yes, a pop of green on a plate is visually appealing, but parsley can also serve as a palette cleanser for in between courses.
Mint leaves can also settle the stomach, so eating some of that after a meal is a great way to get your digestive system moving. But why can’t mint leaves be jazzed up a bit? So I decided to make some candied mint leaves. Use them as garnish, as a topper for your iced tea, or as a decorative element on your dessert. And with only 3 ingredients, they’re easy and cost-effective to make.
Candied Mint Leaves
Ingredients
- 1 large egg white
- 12 fresh mint leaves
- 1/4 cup superfine sugar
Instructions
- Prepare the mint leaves. Take them off of the stems completely.
- Beat the egg white until it turns frothy. Brush the egg mixture onto the mint leaves. Be sure to coat both sides.
- Sprinkle the sugar onto both sides of the leaves as well. If you can't find superfine sugar, take regular white sugar and put it into the food processor to make it a bit smaller.
- Transfer the leaves onto a parchment-lined baking sheet, making sure the leaves don't touch one another.
- Leave the leaves out and wait 24 hours for them to dry completely. Once they are dry, you can store them in an airtight container or use them right away.
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