Sorbet with Candied Flowers

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This Mother's Day, treat Mom to flowers and dessert -- in one.
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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 1 serving of petals
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  1. To make these candied flower petals, whisk 1 pasteurized egg white with 1 teaspoon water; brush on both sides of your edible flower petals. Sprinkle the petals on both sides with superfine sugar, then let dry at room temperature, uncovered, overnight. Serve on ice cream or sorbet.

Cook’s Note

Edible flowers are often sold as an assortment. Taste each bloom individually to see if you like it -- some are more peppery than others. Make sure your flowers are labeled as edible when you buy them.

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