Rose flavoured sugar

Basic

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.

Ingredients
500 g crystal sugar
a bowl of fresh rose petals
500 ml mason jar

Preparation

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.

Rose water

Rose water

The best rose water is the one that has been distilled, but this is not an easy thing to do by yourself.

Rose Petal Preserve

Rose Petal Preserve

Preserving whole fruit or large pieces of fruit by cooking them with sugar syrup is a part of traditional cuisine in the Balkans.

Rose Flavoured  Lemonade

Rose Flavoured Lemonade

Quick and refreshing. All you need to do is add some rose water into this summer drink and your floral beverage is ready to lift up your spirit.

Rose Petal Salad with Rucola, Mint and  Celery

Rose Petal Salad with Rucola, Mint and Celery

Take rucola, mint, celery, rose petals and wash and rinse them well.

Meatballs with  rose petals

Meatballs with rose petals

Mix the beef and minced lamb with eggs, garlic, onion and finely chopped ginger.