This sugar is delicious sprinkled on fresh berries or used in
shortbread cookies that call for confectioners sugar. It is also
wonderful in homemade lemonade.
- 1 cup tightly packed, unsprayed, fragrant rose petals*
- 1 1/2 cups granulated sugar
- Mix together rose petals and sugar in glass or stainless bowl. Cover
bowl halfway with plastic wrap. Let stand 2 days in dry place, stirring
- Then toss, cover completely with plastic wrap and let stand 4 to
5 days longer or until petals and sugar are dry, stirring every
day or so. If sugar has stuck to bottom of bowl, gently tap bowl
on counter to loosen.
- Process mixture in blender or odor-free coffee grinder in small
batches until sugar is powdered and no bits or lumps remain. (If
using blender, process sugar in about 3 batches. If sugar has a
hard time getting going in blender, shake blender cup with lid on
and blend on high. You may need to shake it a couple of times before
it gets going.)
- Place sugar in glass jar with tight-fitting lid and keep in cool
dry place up to about 9 months.
Yield: about 1 1/2 cups
* Be sure to use unsprayed rose petals and, after you rinse them,
let the petals get thoroughly dry before you add them to the sugar.
Old-fashioned and heirloom roses produce very fragrant blooms that
will perfume the sugar best.