• Making crystallised flowers

    Posted on March 21, 2012 by in How to dry flowers, Recipes

    Edible flowers – decorative too

    fresh violas

    There are pansies, violas and violets flowering in my garden at this time of year, which are all edible, so I thought I’d have a go at crystallising some of them.

    How to make crystallised flowers

    I simply made sure the flowers were clean, then painted them with beaten egg white and sprinkled them with castor sugar. They were then left in the airing cupboard overnight to dry.
    violas egg white

    violas paintbrush

    violas sugar

    crystallised violas violets

    When the dried flowers came out of the airing cupboard, the castor sugar had almost turned like glass and the flowers were very prettily preserved.

    Eating crystallised flowers

    The pansies were a little tough to eat, but the violas were softer. And I was really surprised at quite how strongly the tiny purple violets did taste of flowers. Beautiful! The violets tasted just like the flavoured sweets. The violas and violets would be absolutely perfect on the top of a cupcake.

    Related dried flowers links

    Lavender shortbread recipe

    How I air dried some violas