May 28, 2014
Start with freshly gathered, pesticide free roses. I chose ‘Hot Cocoa,’ but use any intensely fragrant rose .
Enjoy the process of preparing the petals and drink in the fragrance.
Trim the light colored tips (which I’ve read are bitter) from the rose petals.
Alternate layers of rose petals and sugar.
Store the tightly sealed jar in a cool, dark place for several weeks. Mid-June my rose sugar should be ready. I’ll sift sugar from the petals. My recipe source suggests–
Use your rose sugar to flavor pastries, cookies, and confections or sprinkled over their tops. Stir the rose-infused sugar into tea, lemonade, or anything you’d like to give a slight rosy flavor. It’s particularly nice sprinkled on top of scones and shortbread.
I’m imagining lemonade with rose sugar and a floating rose petaI.
You might also like to read my post on Rose Petal Granola.
Addendum: Leave petals and sugar for only 10-14 days.
