Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Crystallized violets   Yield: 1 Servings   1 tb Powdered gum arabic      1 tb Rose water  Violet blooms Superfine sugar NOTE: Both gum arabic and rose water are available from drugstores or cake decorating supply stores. Dissolve the gum arabic in the rose water and leave until the solution becomes a paste. Using a small brush paint each violet all over with the solution then dip the flowers in superfine sugar. Leave to dry on a wire rack in a warm place. Store the petals in an airtight container and use them on desserts as an edible garnish. * Source: The Magic of Herbs by Jane Newdick * Typed for you by Karen Mintzias