---------- Recipe via Meal-Master (tm) v8.04
  Categories: Flowers, Candies, Holiday, Info/tips
       Yield: 1 servings
       1 tb Powdered gum arabic
       1 tb Rose water
            Violet blooms
            Superfine sugar
   NOTE: Both gum arabic and rose water are available
   from drugstores or cake decorating supply stores.
   Dissolve the gum arabic in the rose water and leave
   until the solution becomes a paste.  Using a small
   brush, paint each violet all over with the solution,
   then dip the flowers in superfine sugar.  Leave to dry
   on a wire rack in a warm place.  Store the petals in
   an airtight container, and use them on desserts as an
   edible garnish.
   * Source: The Magic of Herbs, by Jane Newdick * Typed
   for you by Karen Mintzias