Title: Mimosa Crystals
Categories: Candy
Yield: 1 Servings

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

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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