Sugared Rose Petals

[Anna Elizabeth Henry]

With all this talk of rosewater and rose petals finding their way into everything from tea to chocolate, I remembered a blog post I saw ages ago about a treat called sugared rose petals. It's typically used to adorn desserts. The below recipe comes from the book Delights for Ladies by Sir Hugh Platt published circa 1594.

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Dip a rose that is neither in the bud, nor over-blowne, in a sirup, consisting of sugar, double refined, and Rose-water boiled to his full height, then open the leaves one by one with a fine smooth bodkin either of bone or wood; and presently if it be a hot sunny day, and whilest the sunne is in some good height, lay them on papers in the sunne, or else dry them with some gentle heat in a close roome, heating the room before you set them in, or in an oven upon papers, in pewter dishes, and then put them up in glasses; and keepe them in dry cupboards neere the fire. You may prove this preserving with sugar-candy instead of sugar if you please.​

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[mofederal]

I am not sure I could eat the things. I'll stick to looking at the flowers.

 

[donna]

With talk about rose flavoring, how about this recipe. It is different.