Sugar - 150 g,
lanceolate plantain - inflorescences and leaves,
water - 50 ml,
icing sugar - 2 tbsp. spoons.
Cooking methodDissolve the sugar in water and, heating slowly, bring to a boil until the sugar is completely dissolved. Dip the leaves and inflorescences of plantain lanceolate several times in syrup, then dry. Sprinkle with icing sugar at the end of cooking.