Here is another quick and easy recipe. Rose sugar is ideal as sweetener for teas or cakes, since it will give your beverages and sweets a nice rose flavour. Roses selected for making flavoured sugar should be very scented as the aroma of your sugar will be more intense.
500 g crystal sugar
a bowl of fresh rose petals
500 ml mason jar
Wash rose petals and let them dry for about half a day. It is important that no water is left on the surface of the petals when you start preparing this recipe. Add about a ¼ of sugar to the jar, then add a layer of petals that you have slightly bruised with your hands on top of the sugar. Layer of petals should not be thicker than 1 cm for there is a risk of developing mould. Alternate layers of sugar and petals until there is no sugar left. Make sure that the final layer is sugar and that it covers the petals completely. Close the jar with a lid – it must be airtight. Leave for 2-3 weeks in a dark and cold place, allowing the rose flavour to infuse into the sugar. Shake the jar every couple of days to distribute the flavour. After 2-3 weeks, sieve the sugar to separate it from the petals. You can use white, brown or cane sugar for this recipe.
Take rucola, mint, celery, rose petals and wash and rinse them well.
Mix the tonic and the spring water in a large can. Add to taste some rose syrup or rose water.
Preheat the oven to 180°C. Grease a 22 cm baking tin and put baking paper on the bottom of it. Strain flour with baking powder and salt in a bowl. Add ground almonds and granulated sugar and
Heat olive oil in a high pan and cook onion, garlic, ginger and red chilli pepper gently.
Here is another quick and easy recipe. Rose sugar is ideal as sweetener for teas or cakes, since it will give your beverages and sweets a nice rose flavour.