ROSE SUGAR MADE WITH FRESH ROSE PETALS (might turn out as syrup)

rose sugar5

The other day I noticed that a lot of people were posting flowery dishes and I realized that I had completely missed this month’s SHF which had sweet flowers as its theme. A brilliant theme because it’s really the right time for that here in the northern hemisphere, there are flowers all over, at least here and it is a waste not to use some of them for food. I usually make ice cubes with violets, rosebuds and marigolds and other flowers in spring but I have never made anything really edible with roses. I have a lot of rose bushes that I planted when we first moved here and they are almost all perfumed because I choose with two criteria in mind, they had to be beautiful and sweet smelling so when it comes to rose petals I really can pick and choose.

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And as I’m such a lazy gardener they are never treated with anything poisonous, I do think about it when I see the spots or the animals but I never get around to it so they are perfect for cooking. Let’s put it like this, I have a very natural garden, I was very amused last time I went to a plant school and realized that they sell a plant that is considered a weed around here for 4 euros per vase! Having this natural garden (read over relaxed approach) I always leave a lot of the wild flowers that invade it grow freely because I find them pretty and I can’t be that bothered, I will never be able to achieve a perfect garden anyway. But where were I, yes roses. The other day Marco came in with an enormous red rose that was falling apart, when I bought it, it was supposed to be a really average red climber but it turned out to be a completely different rose. It is a big, heady smelling very dark red one that I have only seen in a remote corner of my neighbour’s garden, nameless and mysterious and even more mysterious because I wonder how it ended up being switched with the other rose, they are not similar at all apart from being red. So there I was in the kitchen with my hands full of perfumed rose petals and I just couldn’t throw them away so I put them in a plastic container and then I put some sugar on them. Which led to me going out in the garden to get more rose petals so in the end I ended up with a lot of petals mixed with a little less sugar and with the hope of having some rose sugar in the end.

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Later that evening I found this interesting post by Myriam over at Once upon a tart where she makes both rose sugar and rose salt by using dry rose petals. And that might be wise because the fresh petals are so humid that I realized that I probably would end up with rose syrup instead but to be honest I thought that it would be even better. But in the end I got my rose sugar because the simmering of the sugar resulted in that it crystallized so now I’m the happy ‘owner’ of a sugar that smells and taste like the roses I have in my garden. I’m defending it with my life because I would like to make some cookies with it but I’m not that sure it will be the case now when my oldest daughter have found it…

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ROSE SUGAR MADE WITH FRESH ROSE PETALS (might turn out as syrup)

Fresh perfumed rose petals, quite a lot
White sugar

– Pack rose petals (do check out so that there aren’t any insects on them) and sugar, far more petals than sugar! Next time I make it I will weigh everything and update this post even if I don’t really think it matters much.
– Close the container and leave it for about 48 hours, I shook the container now to stir it up a bit.
– Put sugar and petals in a small pan and heat it up until the sugar has dissolved and then pour it through a sieve so that the petals are separated from the syrup. Squeeze out as much syrup as possible from the petals.
– Let the syrup simmer for about 10 minutes. If it remains syrup, put in into a small bottle when it has cooled down. If it has crystallized, pulverize it with something heavy until it has become like sugar and put it in a container.

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L