Lubera’s chef’s recipe
Enjoy Swiss fruit expert Lubera’s resident chef’s recipe for rose sugar, either to keep for yourself or to make wonderful gifts for family and friends. Gather a handful of flowers (red or deep pink varieties, because white and yellow ones turn a brownish colour). Cut off the fruit node. Do not wash. If you rinse the essential oils, the flowers clump when drying.
Put the rose petals out to dry, either on a clean kitchen towel in a warm place, in a drying device or in the oven at 50°C for a few hours until the flowers crackle when you hold them. Now the dried petals should be crushed in a blender and mixed with sugar. You can keep it in a screw-topped jar.
Making a gift out of rose sugar
If you want to give a jar as a present, it looks good with a layer of finely chopped roses and a layer of white sugar, and to top it off, a layer of dried crumbled rose petals as the crowning glory.
Recommended roses (all strong plants in 6-litre containers) are:
- Black Forest (Floribunda): Bright red, with shiny green foliage.
- Roseasy Aramis: Clove-like semi-double, deep pink.
- Rotkappchen: Fairytale rose, dark red, ideal for pots.
Read more on how to grow roses and the best fragrant roses or visit www.davidaustinroses.co.uk.
PLEASE NOTE: Lubera no longer sells plants to the UK after Brexit. It is working on a solution to deliver directly to customers’ homes in the future.
