Crystallized Basil Leaves

Preparation info

  • Difficulty


  • Yield

    50 to 60


Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About


  • 50 to 60 basil leaves (the smallest leaves)
  • 50 g / 1.76 oz pasteurized egg whites, or as needed
  • 100 g / 3.52 oz bakers’ sugar, or as needed


  1. Using a smooth artist’s brush, brush each basil leaf on both sides with a thin layer of egg whites, then gently toss in the sugar. Pick the leaves up by the stems and let them dry on a sheet pan lined with parchment paper at room temperature for at least 4 hours before using.
  2. Reserve in an airtight container at room temperature. Discard after 4 days.