Coriander Grapes

My sister-in-law requested this recipe from me, so here it is. It's so simple it can hardly be called a recipe!
Take some grapes, wash and dry them. Pick them off the vine.
Separate 1 or 2 egg whites and whisk a little, just until frothy.
Mix together about 1 cup of sugar and about 1/3 c. ground coriander - use more or less coriander depending on what you like.
Drop the grapes in the egg whites, then fish them out with a fork. Shake off the excess white, then roll them in the coriander sugar, using the fork. Us the fork to lay them out on a cookie sheet covered in wax paper or parchment. Try not to jiggle them around too much .
Let them sit at room temperature for one or two days.

If you're concerned about eating raw eggs, you can pasteurize the whites by whisking them in a metal bowl over simmering water until they reach 140 degrees F.

These are great garnishes for drinks - you can cut a slit in them and set them right onto the rim of the glass. If you want to get really fancy, you could spear them with an herb, like rosemary or lavender.

Enjoy!