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Candied Shiso


Ingredients

Units Scale
  • 15 shiso leaves, rinsed and patted dry
  • 2 tbsp egg whites or aquafaba
  • 3 tbsp cane sugar

Eggless Version

  • 15 shiso leaves, rinsed and patted dry
  • 3 tbsp cane sugar
  • 1 1/2 tbsp water
  • 1/4 cup cane sugar

Instructions

  1. Using a small pastry brush, brush a very thin layer of egg whites or aquafaba on to both sides of the shiso leaf. Dip the shiso leaf into a shallow bowl of sugar and coat each side.
  2. Carefully place on a wire rack and allow them to dry for 24 hours, flipping them halfway throughout the day.

Eggless Version

  1. Add sugar and water to a small saucepan over medium heat. Bring to a boil and stir until sugar is dissolved. Remove from heat and allow it to cool to room temperature.
  2. Using a small pastry brush, brush the leaves with the syrup on both sides and then dip in sugar (in a separate shallow bowl) to coat. Place on a wire rack or parchment paper and leave them to dry for 24 hours, flipping them half way throughout the day.

 

Notes

  • recipe inspired & adapted from Natasha Pickowicz
  • Note: These are best stored in an air tight container. The aquafaba ones last about 14 days and the egg white / simple syrup ones last about one month.