Candied Basil

July 7, 2010
Candied Basil

Test Kitchen-Approved

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. - launalauna

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! - dymnynoThe Editors

Serves: 1 supply

Ingredients

  • 1 cup superfine sugar
  • 1 bunch Basil
  • 1 egg white
In This Recipe

Directions

  1. Wash and dry basil. Pick leaves off stem and place on wax or parchment paper.
  2. Lightly whip egg white.
  3. 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.

More Great Recipes:
Candy|Condiment/Spread|Basil|5 Ingredients or Fewer|Summer

Reviews (5) Questions (0)

5 Reviews

cheese1227 July 23, 2010
I'd love to see a picture!
 
TheWimpyVegetarian July 13, 2010
What an incredibly cool, creative idea!! I can't wait to try this.
 
theicp July 12, 2010
Yum! Like the idea of doing this with strawberries! I would totally use this for some grilled strawberries, maybe even with a drizzle of balsamic, a little whip cream, and the candied basil to finish. Thinking about it is getting me super excited!
 
dymnyno July 7, 2010
Someone had to do this!!!! It is so easy and so many potential uses. Thanks for something so simple but creative.
 
Author Comment
launa July 7, 2010
Surprisingly, they do not taste like basil but rather the mildest and most subtle minty flavor. They would go well with just about any dessert flavor such as apple, lemon, pineapple, or peaches. I used them as "leaves" for strawberries on a chocolate torte with chocolate mousse filling.