Photo: Meneerke bloem, CC BY-SA 3.0 · source
Other · From Bladwijzer
Rose petal sugar
- Makes: ± 1 jar of 250 ml
- Time: 20 min + 2 days drying
- From: Field-rose
Ingredients
- 1 large handful of field rose petals (± 15 g)
- 200 g caster sugar
Method
- Shake the petals and pat them dry with a clean tea towel; they must not be wet.
- Grind the petals with a third of the sugar in a mortar or food processor.
- Mix this with the rest of the sugar.
- Spread the mixture thinly on a plate or baking tray lined with baking paper and leave to dry for 1 to 2 days in a dry, airy place. Stir now and then.
- Break up any lumps and spoon the sugar into a clean, dry jar.
Storing: A few months in a tightly closed jar in a dark, dry place; always use a dry spoon. If the sugar turns damp or shows mould, throw it away. Lovely on yoghurt, in tea or in biscuit dough.