Easier Than You Think: Candied Mint Leaves

Elizabeth Passarella
Elizabeth Passarella
Elizabeth Passarella is the author of the essay collection Good Apple and a contributing editor at Southern Living. A former editor at Real Simple and Vogue, she has spent more than 20 years writing about food, travel, home design, and parenting in outlets including The New York Times, Wall Street Journal, Parents, Martha Stewart Weddings, Coastal Living, Airbnb, and The Kitchn. Elizabeth grew up in Memphis, Tennessee and now lives with her husband and three children in New York City.
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published Aug 21, 2008
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(Image credit: Apartment Therapy)

We’re not ones to spend a ton of time gussying up our food, but if we’ve put some effort into a recipe, it is nice to present it with a little flair every now and then. These mint leaves — sugared, crystallized, candied, or however you describe them — are super simple and a lovely way to top off a scoop of ice cream…

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:

Related: Spring Garden: The Mint is Back

(Image: Quentin Bacon for Bon Appétit)

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herbs
sweets
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