Photo: Roberta F., CC BY-SA 3.0 · source
Other · From Bladwijzer
Rose petal sugar
- Makes: ± 250 ml
- Time: 20 min + 1–2 days drying
- From: Dog rose
Ingredients
- ± 30 g fresh dog rose petals (2 large handfuls)
- 200 g caster sugar
Method
- Pick the flowers on a dry morning, well away from busy roads and sprayed fields. Shake them gently so the insects fly off.
- Pull the petals off and snip the white tip at the base of each petal: it is bitter. Only rinse the petals if you really have to, and then pat them thoroughly dry.
- Blitz the petals with 3 tablespoons of the sugar in a food processor, or pound them in a mortar, to a fragrant, damp paste.
- Mix the paste with the rest of the sugar and spread it thinly on a baking tray lined with baking parchment.
- Leave to dry for 1–2 days somewhere dry and shady, breaking up any lumps with a fork now and then.
- Spoon the dry sugar into a clean, dry jar with a tight-fitting lid.
Storing: In a closed jar in a dry, dark place for 6 months. If the sugar turns damp or sticky, use it up quickly; if it goes mouldy, throw it away. Lovely in tea, on pancakes, in cakes or stirred into yoghurt.