Colorful flower sugar with xylitol (sugar substitute)

Ingredients for 1 servings:

• 2 tbsp flower petals, e.g. rose, violet, mallow, rose geranium, lilac
• 100 g xylitol (sugar substitute)
• 1 pinch(s) of ground tonka bean(s) or vanilla bean pulp
• 1 pinch (to taste bag leaves, dried

Instructions

Working time approx. 5 minutes; Rest time approx. 1 day 12 hours; Total time approx. 1 day 12 hours 5 minutes

delicious and beautiful for desserts and drinks

A note in advance: Please only use unsprayed flowers. Blend the fresh petals with the xylitol (sugar substitute) and the tonka bean in a food processor. Spread the sugar on a wire rack lined with baking parchment and let it dry thoroughly in a warm place. Crush any lumps that may form or blend the dried sugar again briefly. Chop the dried flowers, if desired, and stir them into the sugar. Stored in a cool, dark place in tightly sealed containers, the sugar will keep for 1 year. Please do not use plastic – it will impair the aroma. The recipe also works without fresh flowers. Simply grind 2 tablespoons of dried flowers with the sugar and spices. There is no drying time required. However, the aroma and color will be less intense. Tip: A tea strainer filled with uncooked rice grains, placed upright against the side of the storage container before adding the sugar, will keep the sugar dry. The blossom sugar is not only pretty and aromatic on (ice) creams, cakes, and fruit salads, but it also enchants guests in prosecco and punch.