3 doz. lg. fresh mint leaves
1 egg white
Superfine granulated sugar

Select mint leaves. Wash leaves, then pat dry on paper towels. In small bowl beat egg white until it starts to foam. Spread a thick layer of sugar on wax paper. Using a pastry brush, lightly coat both sides of leaf with egg white.

Gently dip each side in sugar. Set aside to dry, about 2 hours. Leaves will keep between sheets of wax paper in airtight container for 1 week. Use to decorate cakes - drinks or an after dinner mint. Other edible flowers may be used in the same way.