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It's a little tough to see the sprinkly sugar crust on the mint leaves above, but we had a hard time finding a close-up, detailed photo. Maybe this technique gets more popular around the holidays, when frosted things mimic a snowy, wintry look?

Either way, the process is the same: Brush on a little egg white, sprinkle with sugar, let dry.

You could use candied mint leaves on top of a cake or even adorning a simple bowl of berries with whipped cream. No harm in getting a little gussied up every once in a while.

Get the recipe above, with instructions on making the mint leaves at the end:

• Lime Granita with Candied Mint Leaves and Creme Fraiche from Epicurious

Related: Spring Garden: The Mint is Back

(Image: Quentin Bacon for Bon Appétit)