Crystallized Violets

---------- Recipe via Meal-Master (tm) v8.04

Title: CRYSTALLIZED VIOLETS
Categories: Flowers, Candies, Holiday, Info/tips
Yield: 1 servings

1 tb Powdered gum arabic
1 tb Rose water
Violet blooms
Superfine sugar

NOTE: Both gum arabic and rose water are available
from drugstores or cake decorating supply stores.

Dissolve the gum arabic in the rose water and leave
until the solution becomes a paste. Using a small
brush, paint each violet all over with the solution,
then dip the flowers in superfine sugar. Leave to dry
on a wire rack in a warm place. Store the petals in
an airtight container, and use them on desserts as an
edible garnish.

* Source: The Magic of Herbs, by Jane Newdick * Typed
for you by Karen Mintzias

-----