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Mimosa crystals

Yield: 1 Servings

Ingredients:

• 1 c Flowers
• 1 oz Gum arabic
• 1 c Water
• 1 tb Corn syrup
• 1 c Sugar

Instructions:

Dry the flowers. Dissolve gum arabic in 1/2 cup hot water and cool. Carefully coat the petals with this mixture. Put them on wax paper so they will not touch and mix the corn syrup and sugar in 1/2 cup water and cook to a soft ball. Dip petals into syrup and dry. Sprinkle with finely granulated sugar. * Source: Flower Cookery (The Art of Cooking with Flowers) * by Mary MacNicol * Fleet Press Corporation ~ New York * Library of Congress Catalogue Card No. 67-24072 * Typed for you by Karen Mintzias

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