Sugared Flowers Recipe
An easy way to preserve edible flowers is by making sugared flowers. They last 6 months, so you always have them on hand when adding a little charm to drinks and desserts!
Servings: 25 flowers
Calories: 25kcal
Cost: $10
Ingredients
- 25 fresh edible flowers
- 8 tsp meringue powder
- 5 tbsp vodka
- 1/2 cup granulated sugar super fine or regular will work
Instructions
- Gather 20-30 fresh edible flowers.
- Mix 8 teaspoons spoons of meringue powder and 5 tablespoons of vodka in a small bowl. Add more vodka to create a liquid consistency if the mixture is too thick.
- Using a delicate touch, brush the meringue-vodka mixture onto both sides of each flower. Make sure to cover the entire flower evenly.
- Sprinkle granulated sugar (superfine works best) all over the flowers, covering both sides. This will create a sugary coating on the flowers.
- Place the sugared flowers on a baking rack and let them dry for 24-36 hours. This will allow the sugar to harden and preserve the flowers.
- Once completely dry, store your candied or sugared flowers in an airtight container. They should last up to 6 months.
Video
Notes
You can also use flat herbs such as mint leaves or sage.
The texture of the meringue and vodka should be a little thicker than water but easy to brush onto the flower petals.
Nutrition
Calories: 25kcal | Carbohydrates: 5g | Protein: 0.01g | Fat: 0.01g | Saturated Fat: 0g | Sodium: 0.1mg | Potassium: 2mg | Sugar: 5g | Vitamin A: 19IU | Vitamin C: 0.3mg | Calcium: 0.4mg | Iron: 0.01mg