Crystallised Flowers

Preparation info

    • Difficulty

      Easy

Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About

Ingredients

  • Spring or summer flowers
  • Gum arabic crystals
  • Rose or orange flower water
  • caster sugar

    Method

    The most suitable flowers are primroses, violets, polyanthus, roses, carnation petals, forget-me-nots, mimosa, cowslips, sweet peas and fruit blossom. Flowers from bulbs should not be eaten. Use three teaspoons gum arabic crystals to three tablespoons rose or orange flower water. Mix them in a screw-topped jar and leave them for three days, shaking occasionally until the mixture is like sticky glue. Use a small paint brush to paint the flowers (or petals of large flowers) with this solution. Coat the petals completely, as bare spots will shrivel and will not keep. Dredge lightly and put on a rack covered with sugared, greaseproof paper. Dry in an airing cupboard or very cool oven for twenty-four hours. Store in tins layered with waxed paper.