Sugared Blooms

Ideal for topping summer treats, we think the sugared blooms above will be our favorite accent for desserts and drinks all season long. A sprinkling of sugar lends just a touch of sparkle to edible flowers-- we love dried violas or rose petals-- while keeping their natural colors in sight. While making the flowers above, we added a squeeze of fresh lemon juice to our wash, pairing a hint of bright, citrusy flavor with the sugar coating. Atop baked goods, fresh fruit, or a favorite cocktail, these natural beauties make sweets even more special.

What You'll Need:
Edible dried flowers (we used violas)
1 egg white
1 teaspoon fresh squeezed lemon juice
Superfine sugar
Parchment paper
Small, soft-bristle paintbrush
Clean tweezers

Line a baking sheet with parchment paper before beginning. Whisk egg white and lemon juice in a small bowl-- since the egg whites won't be cooked, please be sure to use fresh eggs from a trusted source. Gently hold a single flower with clean tweezers and brush all surfaces with the egg and lemon wash. Sprinkle with superfine sugar, then transfer to the baking sheet. Once all your flowers are sugared, let them sit at room temperature overnight. Use as a sweet garnish for cakes, cupcakes, cocktails, fruit, and more!