I found this idea at www.thehistorykitchen.com contributed by Sharon Biggs Waller. It looked interesting and just had to try this.
The roses are soon coming to an end here in Canada, so all the more reason to try this!
Start off by plucking all the petals from one one rose that is in bloom. I love the color here!
Remove the bottom tip of the rose and discard it. I snipped it off with scissors.
Sprinkle a layer of sugar, then a layer of petals .
Keep repeating this process until the jar is filled up.
Maybe a little more sugar and then were done.
Cap it and store it in a dark spot for several weeks and the rosy perfume should infuse into the sugar. Hope it works!
Rose sugar can be used to flavor pastries, cookies etc. I'm going to try sprinkling it over shortbread cookies when its done. It has also been suggested to flavor tea or lemonade. Give it a try!
- Organic (pesticide free) rose petals
- Granulated sugar
- Mason jar (jelly size)