Lee Lee Lemonier: May 2012

how-to: crystallized flowers

with wedding season around the corner and gorgeous blooms popping up everywhere as we get closer to spring, it’s the perfect time to learn how to crystallize flowers! also known as candied or sugared flowers, crystallized flowers can be used on cakes, pies, sorbet, ice cream, truffles, or cupcakes. they’re an inexpensive & edible decorative treat, or can be given as a lovely gift!

best flowers to crystallize:

roses, lilacs, primroses, violets, cowslip, angelica, rosemary, sage, borage, & lavender. also, edible leaves such as lemon balm, lemon verbena, mint, and bergamot can be candied.

gathering flowers to crystallize:

make sure that the flowers you use have not been treated with chemicals - choose flowers that have been grown organically, or better yet, gather them from your own garden! when crystallizing delicate flowers such as violets, pick only a few at a time to make sure that they will remain in perfect condition.

ingredients:

1 egg white

2 teaspoons rose water (you can also use plain water instead, but the rose water adds a floral flavor)

superfine or caster sugar

edible flowers in perfect condition (best to pick them on a sunny day, you don’t want wet petals!)

a large plate or tray covered in wax or parchment paper

a small, soft paintbrush

tweezers

instructions:

1. lightly beat the egg white with the rose water - you are aiming for a mixture suitable for coating the petals.

2. pick the flowers up with tweezers. paint with an even coat of the egg white mix. it is important to coat the entire surface thoroughly.

3. before the flower dries, apply an even coating of sugar to all the surfaces. you can do this by dipping the flower into a dish of sugar or by sprinkling the sugar onto the petals.

4. place the flower onto wax or parchment paper & leave it to dry for about half an hour. since it will quickly solidify, make sure that the flower is laid out in the shape you want it to keep.

5. if there is a stalk that you did not coat, you can cut it off, repaint the cut edge and re-coat it with sugar.

6. check for any uncovered areas - repaint them with egg white and sprinkle with sugar so to ensure the whole flower will preserve well. be very careful handling the flowers once they have solidified as they are very delicate & fragile!

7. leave the flowers in an airy space for 48 hours to dry thoroughly and then store in airtight jars for up to three months. separate layers of flowers with wax or parchment paper.