Rose sugar has a beautiful pink color, and it both smells and tastes wonderfully of roses and summer.
Foraging for wild roses and making them into sweet aromatic sugar is an amazing summer activity. When mixing sugar with the stunning wild rose petals, it becomes a glittery, pink sugar. The sugar can be used on top of berries, ice cream, on top of pancakes, in tea, as a rim of rose sugar around your cocktail glass, or however you would use sugar normally.
For this recipe, you would need to forage for pink wild roses with the Latin name “Rosa Rugosa”. Other wild roses can be used as well, but this is my favorite rose to use.
Wild Rose Sugar
- ½ cup (1 dl) fresh rose petals , densely packed
- ¾ cup (2 dl) caster sugar
- Place rose petals and caster sugar in a food processor or blender. Process until you get a pink rose sugar, and the rose petals are mixed well with the sugar.
- Spread out the rose sugar on a dish/platter, and let it dry at room temperature between 2-4 days. Mix it a few times a day.
- Place the dried rose sugar in a sealed jar.