MINT - REAL NATURAL CRYSTALLISED LEAF

Under a thin layer of sugar, you'll find the freshness of crystallised mint leaves, which can be combined with fruit salads, desserts, tea... Crystallised flowers, seeds and leaves were first made in the 18th century, when they were simply cooked in sugar and sold by apothecaries. 200 years ago, a few confectioners turned them into sweets by crystallising them as soon as they were picked in a candy sugar syrup. Since 1818, the little hands that no machine has been able to replace to this day, have lived to the demanding rhythm of these flowers, transforming armfuls of violets, roses, mint, mimosa or verbena into delicious sweets.