Coat medium cookie sheet with oil, cooking spray, or parchment paper and set aside. Combine water and 1 cup of sugar in a large shallow pan. (Reserve ¼ cup of sugar on a small plate) Heat sugar water on medium-high until it reduces down to a nectar like consistency. With a silicon brush, brush sage leaves with nectar, dip them in the dry sugar, and place on the cookie sheet. Place sheet in refrigerator for 30 minutes to 1 hour to allow the candied leaves to harden.