Photo: Jürgen Howaldt, CC BY-SA 2.0 de · source

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Rose petal sugar

Updated on 9 October 2026

• Makes: makes ± 1 jar of 400 ml
• Time: 20 min + 2 weeks maturing
• From: Japanese rose

Ingredients

• 30 g fresh, fragrant petals of Japanese rose (2 generous handfuls)
• 300 g granulated sugar

Method

1. Pick the petals on a dry, sunny morning from unsprayed flowers, far from busy roads. Shake off any insects and preferably do not wash the petals.
2. Snip off the small white tip at the bottom of each petal, because it is bitter.
3. Spread the petals out on a clean cloth for 1–2 hours, so that the excess moisture evaporates. This reduces the risk of mould.
4. Rub the petals with half of the sugar in a mortar or with your fingers into a fragrant, moist paste.
5. In a clean, dry jar, layer the rose paste and the rest of the sugar, finishing with a layer of sugar.
6. Close the jar and leave to mature for 2 weeks in a dark place. Shake every few days.
7. Use the sugar in cakes, on yoghurt or porridge, or in tea. You can eat the petals too.

Storing: Up to 6 months in a tightly closed jar, in a cool, dark place. If you see mould, throw everything away.