Shaken off unwashed petals liberally from the calyx (otherwise it will taste bitter).
Spread the petals on kitchen paper and let them dry in the shade (dry weight should be 10 g).
First, grind the dried rose petals well, in a blender cup. Gradually add the sugar and blend (alternatives: blender, electric coffee grinder and mortar) – until everything is well mixed.
Pour into screw jars and seal well.
Preparation Tip:
Can be kept for a long time in an airtight screw-top jar. However, the rose sugar must not have any residual moisture, otherwise the rose sugar will mold. Processed 1:1, you get an intensively colored rose sugar.
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