Rose petals
1 egg whites
1 tbsp. water
Granulated sugar

Pick petals from fully open roses early in the morning. Prepare the petals by pinching off the white section at the base of each petal. Mix egg white and water. Dip each petal and place convex side down to drain.

When drained but still damp, sprinkle both sides with granulated sugar. Shake off excess and dry on waxed paper for 12 hours. Store in covered container in refrigerator. Good for about a month.