Candied Hibiscus Flowers

INGREDIENTS

• 1 cup hibiscus flowers, dried that have been steeped to make hibiscus syrup for tea (so moist)
• 1 egg white
• 1/4 Cup sugar

INSTRUCTIONS

1. Line a sheet of parchment paper on a baking sheet.
2. Soak flowers in the egg white ensuring that the egg white touches all flowers.
3. Place sugar in a bowl.
4. Gently coat the flowers in the sugar.
5. Spread the flowers on the parchment paper making sure that the flowers don’t touch each other.
6. Bake at 200-deg F for 2 to 3 hours or until crispy.
7. Store in an airtight container.

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Notes:  Perfect use of spent hibiscus flowers used to make tea.  More sugar can be added depending on how sweet you like your candies.