Whisk gum arabic with the vodka Brush lemon balm leaves with the gum arabic mixture and sprinkle with powdered sugar.
Place the leaves on parchment paper and dry in a Hl oven at 45 °C.
Keep in a sealed tin until ready to eat.
Whisk gum arabic with the vodka Brush lemon balm leaves with the gum arabic mixture and sprinkle with powdered sugar.
Place the leaves on parchment paper and dry in a Hl oven at 45 °C.
Keep in a sealed tin until ready to eat.