Candied Red Leaves

Preparation info

  • Difficulty


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By Ben Shewry

Published 2012

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  • 4 pickled grape leaves (store-bought preserved vine leaves)
  • 5 litres (175 fl oz) water
  • 150 g ( oz) freshly juiced, skimmed and strained beetroot (beet) juice
  • 150 g ( oz/ cup) caster (superfine) sugar


Soak the grape leaves in the water overnight then drain.

In a small saucepan, bring the beetroot juice and sugar to the boil. Simmer for 5 minutes. Add the grape leaves to the syrup and simmer for 2 minutes. Remove the leaves from the syrup and lay out flat on a silicone baking mat or baking paper and place in a food dehydrator* at 55°C (131°F) for 4 hours or until crisp.