Rose Scented Sugar Recipes

ROSE-SCENTED SUGAR

Steps:

• Using a mortar and pestle, a spice grinder, or a food processor, blend together sugar, rose petals, and essential oil until mostly pulverized. Sugar can be stored in a sealed container at room temperature up to 2 weeks.

SCENTED ROSE OR GERANIUM CAKE

Steps:

• Rose Geranium Flavored Sugar: Gently wash 24 small rose-scented geranium leaves (or lemon-, mint-, apple-, or nutmeg-scented leaves) or 1 cup rose petals in water. Drain; place on paper towels and let stand, uncovered, to dry completely. In a clean 1-quart glass jar or bottle, layer the geranium leaves or rose petals with 1 cup sugar or extra-fine granulated sugar. Cover the jar or bottle tightly with a lid. Let stand at room temperature for at least 24 hours or up to 1 week to absorb oils from geranium leaves or rose petals.
• Generously butter and lightly flour a 13x9x2-inch baking pan. Arrange geranium flowers or other edible flower petals in a single layer on bottom of prepared pan; set aside. In a medium bowl, combine flour, lemon peel, and salt; set aside.
• Preheat oven to 375°F.
• In a very large mixing bowl, beat eggs, egg yolks, and granulated sugar with an electric mixer on medium to high speed for about 6 minutes or until very thick and pale yellow, scraping bowl frequently.
• Gently fold one-third of the flour mixture into the egg mixture. Repeat with remaining flour mixture. Gradually pour one-third of the melted butter over batter, gently folding to combine. Repeat with the remaining butter.
• Carefully pour the batter into the prepared pan over the flowers. Bake for about 30 minutes or until a wooden toothpick inserted into the cake comes out clean and the top is a light golden brown.
• Cool cake in the pan on a wire rack for 15 minutes. Loosen side of cake from pan by running a knife around edge of cake. Invert cake onto a large serving platter and cool completely.
• To serve, lightly sprinkle top of cake with Rose Geranium Flavored Sugar. Garnish with bouquet of fresh geranium flowers, if you like. Serve with whipped cream, if you like.

ROSE GERANIUM SYRUP

Steps:

• Place water and sugar in a deep saucepan; stir until dissolved.
• Boil 5 minutes without stirring.
• Remove from heat, add rose geranium leaves, cover, and steep 10 minutes.
• Strain syrup into a clean pan and boil for 30 seconds.
• Remove From heat.
• Add a few drops of red coloring and pour into sterilized jars.

SCENTED GERANIUM SUGAR

Steps:

• Put a 1-inch layer down of sugar (1/2 cup of sugar) in a container.
• Cover with a layer of leaves (your choice of flavors).
• Top with another 1 inch layer of sugar (1/2 cup of sugar). Leave for a week to create scented sugar.