Candied Sage Leaves (pretty cocktail garnish)
Candied sage leaves are sweet, crispy, and beautiful on the side of any glass. They take just a few minutes to make and turn an ordinary cocktail into something that looks like a little work of art.
Candied sage leaves are sweet and crispy with that distinct earthy sage flavor underneath, so they're as nice to nibble as they are to look at. A quick dip in warm sugar water softens the leaves just enough, then a coating of granulated sugar dries into a delicate, sparkly shell. You get crisp and tender, sweet and herbal, all in one tiny garnish that makes a glass feel special.
They're one of my favorite ways to make a cocktail look like a little work of art. I started making them one summer, when my sage plant was bursting at the seams, and I was looking for pretty ways to use it all up. But they're just as lovely come winter when the frosty sugar gives them a soft, snowy look on a holiday drink.
The best part is how easy it is to make these sugared sage leaves. A minute of cooking, a roll in sugar, and you've got a beautiful garnish ready to dress up any cocktail.
Candied Sage Leaves (pretty cocktail garnish)
Ingredients
- 2 cups sugar divided
- 2 cups water
- Sage leaves as many as you'd like
Method
- Place 1 cup of the sugar onto a plate and set it aside.2 cups sugar
- Pour 1 cup of sugar and the water into a small pan, then bring it to a boil over high heat. Reduce the heat to a simmer, add the sage leaves, and cook for 30 seconds on each side. You can cook multiple batches if you'd like.2 cups water, Sage leaves
- Remove the sage leaves one at a time, wiping off the excess sugar water on the side of the pan. Place the sage leaf in the sugar on the plate. Coat both sides, then set the leaf aside to dry. Repeat with the remaining leaves.
- Let them dry until they are crispy (about 20 minutes), then use them or store them in a single layer on your counter for several days.
Notes
