rose petal sugar

Ingredients for 1 servings:

• 500 g sugar, fine (I use fine light organic cane sugar)
• 30 g petals of pink and red strongly scented roses

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

For sprinkling over sweet dishes and sweetening desserts

The white petals are removed from the fresh rose petals, finely chopped, and then mixed with the sugar in a screw-top jar. This mixture is left to steep for about 2 hours so that the sugar can absorb the rose aroma. No longer, so that the rose petals retain their color. Then, pour everything onto a baking tray lined with baking paper and let the petal sugar dry for a few hours. The drying time depends on the temperature; at 25 degrees Celsius in a well-ventilated, shady place, it takes about 2 hours. During the drying time, press the sugar crumbs apart several times with a spoon or other suitable object. Otherwise, the moisture in the rose petals will cause them to stick together. Once everything is nice and dry, fill the sugar into screw-top jars and use it for about three months. This sugar will keep for longer, but it will lose its beautiful aroma if stored for longer periods. The aroma and flavor of rose petal sugar made this way is much more intense than that of rose petal sugar that has been dried beforehand and then mixed into the sugar.