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.
Put some rose petals in a glass of cold dry white wine or prosecco, let it sit for couple of minutes before serving.
Preparation Mix water, sugar, lemon peel and spices in a pan and cook over a low heat. Cook for 5 minutes.
Take rucola, mint, celery, rose petals and wash and rinse them well.
Make the dressing by mixing olive oil, lemon juice, honey and garlic.
Cut a circle out of a piece of baking paper large enough to cover the bottom of the baking tin and put it in.