Crystallised Mint Leaves

Great for garnishing desserts.


  • 20 fresh mint leaves
  • 1 egg white
  • granulated sugar


  1. Wash the leaves and pat dry with kitchen paper.
  2. Beat the egg white lightly, just to break it up.
  3. Have a saucer of sugar ready.
  4. Brush the mint leaves all over with egg white then dip them into the sugar, coating them on both sides.
  5. Lay the leaves on a piece of greaseproof paper on a dry baking sheet and put them into a very cool oven, 120°C (250°F/Gas .5) for about 2 hours to dry out, until they are crisp and brittle.
  6. Cool, then store in an airtight tin until needed.


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