Makes about 1 cup
Use these flowers to garnish the wine punch, decorate a pound cake or press into cookies.
- 1 cup borage flowers, with the black centers removed
- 1 egg white
- ½ teaspoon water
- Wash the flowers. Combine the egg white and water.
- Dip the flowers in the egg mixture and then in sugar. Dry on waxed paper.
For many years, Caroline Glass has held Midsummer’s Eve celebrations in her garden in Philomath, Oregon.
Click here for the original article, A Midsummer’s Eve Celebration.