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Green leaves coated with sugar crystals are arranged on a white tray.
Kristen Stevens

Candied Sage Leaves (pretty cocktail garnish)

Easy candied sage leaves made with fresh sage, sugar, and water. A sweet, crispy garnish that makes any cocktail look special.
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Prep Time 5 minutes
Cook Time 1 minute
Drying Time 20 minutes
Total Time 26 minutes
Servings: 20 candied leaves
Course: Garnish

Ingredients  

  • 2 cups sugar divided
  • 2 cups water
  • Sage leaves as many as you'd like

Method
 

  1. Place 1 cup of the sugar onto a plate and set it aside.
    2 cups sugar
    A round plate with a pile of white powder, likely citric acid, surrounded by green leaves on a light gray surface.
  2. 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
    A saucepan of water is boiling on an electric stove with three green leaves floating on the surface. Tongs and a plate are beside the pot.
  3. 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.
    Green leaves coated in sugar on a white plate and a tray, set on a light gray surface.
  4. 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.
    Green leaves coated with sugar are arranged on a white enamel tray with a blue rim.

Notes

Quantity: This recipe is very easy to scale up or down - just use more or less sage leaves. You can use any leftover sage-scented syrup in your cocktails!
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