This recipe contains alcohol
I was really inspired by the mouth-watering magick happening in the recent Culinary Magick Challenge- although it’s too late for an entry, I still wanted to put that inspiration into motion with a fun little kitchen project!
These are sugared flowers (sometimes called candied flowers)- a popular way to preserve edible flowers. They are commonly used to decorate baked goods such as cakes or cookies
What you need:
- Chemical-free edible flowers and herbs
- 1 egg
- Spoonful of vodka (can substitute for water)
- Granulated white sugar
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Begin by selecting edible flowers in your garden. Be sure to only use flowers that have not been treated with chemicals!
I found some peonies, violas, beach rose petals, and mint leaves to use, but other edible flowers (such as nasturtiums, lavender, roses, etc.) would also work.
Bring your flowers inside and give them a gentle wash- while you know they are free from chemicals, you can’t be sure if they are free from visiting wildlife. Best to give them a good cleansing!
Gently dry them off- you can lay them out on a paper towel or hand towel while you take out the rest of your ingredients.
Pour a small dish of white sugar.
In another dish, crack your egg and separate it- you can set the yolk aside to use in other recipes. Keep the egg whites in a small bowl and add a splash of vodka.
Gif from Tenor
Then it’s time to mix! Whisk the egg white and vodka together until it starts to foam, then set it aside.
As you are putting away the vodka, realize that there is an open bottle of Chambord in the cabinet. In order to complete this recipe successfully and ensure the high quality of all ingredients in your kitchen, you really ought to have a taste test.
(I’m joking, of course )
Time to sugar coat your flowers!
The recipes I was looking at all had these cute little paintbrushes- I have tons of them laying around here, but none of which haven’t already been used in paint. In the name of food safety, I used a kitchen rubber painting tool instead. It worked okay!
Then dip the petal or leaf into the sugar. It seemed like sprinkling wasn’t getting enough sugar onto the material- dipping them seemed to be a better way to get them thoroughly coated.
And leave them to dry overnight! If they are still a bit wet in the morning, flip them over and give them more time to dry.
You can eat them as is or use them to decorate your baked goods I’m still not sure how I’m going to use mine! (EDIT: I put them on these lemon butter cookies )
Recipes and guides used: