sugar-coated mint sprig
0% ABV
The simplest way to achieve “sugar coated mint” is to garnish a drink with fresh mint and then carefully dust the mint—in situ—from above with a little confectioners sugar. The more “formal” route to frosted mint is to beat up an egg white, carefully brush the egg white onto a bunch of mint leaves (both sides) or entire sprigs, dip them into granulated sugar, and then dry them in a 250º oven for a couple hours. Parchment or a silicon baking sheet can make this task easier.
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