This recipe was supposed to be published a couple of weeks ago, but you know, life happens. I actually just got back from Norway a few days ago, from a workshop that I hosted with Krissy and Liv with the help of Sam and Kati, at Melgården which we visited back in December. It was amazing seeing Melgården in summer, but more about this in an upcoming post..
I know that the rosehip bushes are probably no longer in bloom, but I know I’ve seen other rose bushes in bloom that would be perfect to use for rose petal sugar as well.
This is sort of a non-recipe recipe, and you can totally wing it with the amount of sugar and rose petals. Do make sure to read the notes about the recipe when you scroll down though! I’m SO glad I have several ziploc bags of this stuff in my freezer now. I’m thinking, cookies? Ice cream?
Rose petal sugar
Some notes about this recipe: Don’t use roses from the florist, they’re usually sprayed and not very fragrant either. Use rose petals from wild growing rosehip bushes or from fragrant roses that grow in your garden. There is no need to pick the whole rose, simply pick the petals (the whole roses in my photos are just for the photos!) and leave the rest. I didn’t wash the petals, I placed them on a piece of kitchen paper to get rid of any bugs or dirt. If you want to, you can wash the petals – just make sure they’re dry before using them. I store the sugar in the freezer as I feel like it preserves the flavour and fragrance longer. This sugar is perfect for sprinkling on cookies, in tea, cocktails or simply use as you would use regular sugar in baking.
- 200 g granulated sugar
- 1 cup rose petals, tightly packed
- Combine sugar and rose petals in a blender or food processor and pulse until the sugar is even in color. Transfer to a ziploc bag or airtight container and place in the freezer.
Those colors are divine! And the photos are gorgeous! And thanks for the extra helpful notes too!
Thanks so much, Bec! So glad you like it 🙂 Hope you’ll give it a try!
todd / honestlyyum says
Absolutely stunning, Linda!! I need to get my hands on some of this 🙂
Thank you so much Todd! It’s seriosly so good and the smell is amazing! 🙂
What a lovely recipe! And the photos are gorgeous.. really curious to this sugar now. X
Thank you so much dear Aniek! You’d love it!! x
Thank you so much Adrienne! 🙂
Kim is High on Cake says
SUGAR MADE IN HEAVEN <3 Thank you very much for sharing
Thank you so much Kim!! It sure is like heaven 🙂
Amazing, it’s like a unicorn tear
Haha, you’re right! 🙂
Therese Lane says
Amazing as always Linda, I can’t say it enough times how talented you are. Thanks for sharing your little tips too. Will definitely be trying this.
Aww thank you so much Therese! <3 So kind of you to say so!
I love your photos so much and this simple recipe looks perfect for so many things! I was taught that when you harvest rose petals to be sure to leave at least one petal on every flower as it promotes pollination by bees and, thus, allows the plants to thrive year after year.
Hi Linda!! I did a very similar suga for my cocktails with dry Hibiscus, few years ago!! good to see you have done a similar work!!
Oh nice! I’ve never used hibiscus for anything! Wondering what it tastes like?