Name: Candied Mint Leaves
Prep time: 10 min
Total time: 6 h 10 min
Ingredients: 10 + Mint leaves*; 1 Egg White or Aquafaba (chickpea water); Caster Sugar

Add a little bit of flair to your desserts, baked treats, or cocktails with these sparkly, sweet candied mint leaves. They’re beautiful, easy to make, and add a delicate crunch with a refreshing minty finish. Perfect for when you want something a little special to top a cake, tart, pavlova, or even a fancy iced drink.

Mint on its own can sometimes be a little overpowering, but candying softens that intense bite while preserving all the aromatic freshness. The sugar balances the strength of the mint, leaving you with a light, sweet leaf that melts in your mouth and looks stunning as a garnish.

How to Make Candied Mint Leaves

All you need are a few fresh mint leaves, some egg white (or aquafaba for a vegan version), and a sprinkle of caster sugar. Simply coat each leaf in a bit of frothy egg white, dust with sugar on both sides, and let them dry for several hours until crisp. I like to leave mine on baking paper in a switched-off dehydrator or a warm, dry spot in the kitchen. They’re best made the night before and can be stored in an airtight container for a day or two.

Candied mint leaves are a great way to use up any extra mint growing in the garden, especially when it starts to take over. You can also try this method with other edible leaves like lemon balm or even tiny herb leaves for a twist.

They’re not just decorative—they’re delicious! Whether you’re topping an avocado chocolate tart, dressing up a fruit salad, or adding charm to a summer cocktail, these little leaves add a handmade, whimsical touch that’s sure to impress.

Candied Mint Leaves

Prep Time: 10 minutes

Additional Time: 6 hours

Total Time: 6 hours 10 minutes

Sweet and minty these candied mint leaves are a delicious addition to decorate baking or cocktails.

Ingredients

10 + Mint leaves*
1 Egg White or Aquafaba (chickpea water)
Caster Sugar

Instructions

Whisk egg white until frothy.
Prepare a tray with baking paper.
Lightly coat the mint leaves in egg white by dipping them in and wiping off excess on the edge of the bowl.
Sprinkle both sides with sugar and place on the baking paper tray.
Allow to rest at room temperature for 6 hours + or overnight. I stored them in my dehydrator (switched off) to keep any bugs off.
Store in an airtight container and use within a day or two.

Notes

* Try with edible flowers or other herbs such as pineapple sage

Garden to Plate Magic

Candied mint leaves are a simple yet elegant way to elevate your homemade treats. With just a few ingredients and a bit of drying time, you can transform humble garden mint into a beautiful garnish that looks impressive and tastes delicious. Whether you’re making them for a special occasion or just to enjoy some creative time in the kitchen, they’re a fun way to celebrate what’s growing in your garden.

Happy Gardening,

Holly 🌿

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