Author Notes: I'd originally intended to candy some rose petals for a chocolate cake I'd baked, but sadly my roses were not doing well. The basil caught my eye and well, the rest is history. - launa - launa
Food52 Review: It is hot in Northern California and I knew that this was the perfect recipe for me to try. It requires no cooking and it is perfect on the bounty of just picked berries, apricots and peaches that are at farmers markets right now (and at Whole Foods). I couldn't resist the strawberries and Whole Foods always has blueberries from somewhere in the world. The recipe could not be easier...just pick some nice basil leaves, drag them through some egg white and sprinkle them with sugar (ultra fine). I found that if I egged the leaves and then let them dry a little, the sugar did not get drenched in egg and take as long to try. This recipe is so easy and you know I love easy! It tastes fantastic, especially on fresh fruit. A perfect garnish! - dymnyno - A&M
Serves 1 supply
- 1 cup superfine sugar
- 1 bunch Basil
- 1 egg white
- Wash and dry basil. Pick leaves off stem and place on wax or parchment paper.
- Lightly whip egg white.
- Dip the basil in egg white completely and shake off excess. Dip leaf in superfine sugar to coat. Place on wax or parchment paper and allow to dry completely.