Gourmeturca Anatolian Rosebud Tea Garnished With Sugared Rosebuds

1. 1

   In a small bowl, whisk together egg white with a pinch of sugar (and a small splash of lemon juice, if desired) until frothy and well blended.

2. 2

   Using a soft pastry brush, glaze a rosebud with a thin coat of the egg white mixture and sprinkle all sides with sugar, shaking off any excess. Place on a mesh cooling rack.

3. 3

   Repeat the process for each of the remaining rosebuds.

4. 4

   Let the rosebuds stand uncovered until completely dry. (Sugared rosebuds can be stored in an airtight container in the refrigerator for up to a week.)

5. 5

   Brew tea for at least 10 minutes.

6. 6

   Pour into teacups and garnish with a sugared rosebud or two.

7. 7

   Best enjoyed with pistachio baklava or halva. The sugared rosebuds will supply added flavor and just the right amount of sweetness.

* Per serving · 4 servings · Values may vary.