+

Crystallized Blue Borage Blossoms

Sign up to save this recipe to your profile Sign Up Now ›
4 to 6 servings
Total: Active:
0 Ratings 

Ingredients (3)

  • 1 handful borage blossoms, rinsed and dried
  • 1 egg white
  • 1/4 cup superfine granulated sugar
Try Amazon Fresh

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Crystallized Blue Borage Blossoms

These easy-to-make, impressive crystallized flowers are similar to candied violets.

What to buy: Look for the most tender and least hairy borage if you’ll be using it as an uncooked herb. The flowers should be sparkling blue and wide open. If using borage as a cooking green, larger, older leaves are acceptable.

Get The Cookbook

Instructions

  1. 1Start with absolutely dry blossoms, preferably picked on a dry, sunny morning so the flowers are fully opened. Beat 1 egg white lightly without allowing it to become frothy, and pour into a shallow bowl. Have another bowl ready with 1/4 cup superfine granulated sugar.
  2. 2Using tweezers, dip the blossoms first into the egg white and then into the sugar. Use a fine paintbrush to get the sugar into the folds.
  3. 3Shake off any excess sugar, lay the blossoms on a wire rack, and leave to dry overnight in a warm, dry place. Use to garnish cakes and desserts.
Load Comments

Recommended from Chowhound

These Healthy Halloween Treats Are Scary Good
Recipe Round-Ups

These Healthy Halloween Treats Are Scary Good

by Jen Wheeler | Halloween just wouldn't be the same without certain things, like costumes, or scary movies. And Halloween...

Halloween Party Planning: Common Horrors to Avoid
Entertaining

Halloween Party Planning: Common Horrors to Avoid

by Amy Sowder | You want your Halloween party to be a scream, but not in a truly awful, lame, or man-this-sucks kinda...

Fall Recipes Perfect for Those Sick of Pumpkin-Flavored Everything
Recipe Round-Ups

Fall Recipes Perfect for Those Sick of Pumpkin-Flavored Everything

by Amy Sowder and Jen Wheeler | Many of us have had it with the pumpkin madness. Enough already with these pumpkin-spiced lattes and...