Sugared Rose Petals

You can store Sugared Rose Petals in an airtight container several months.

Yield:

1 1/2 cups

Recipe from


Ingredients

3 large pesticide-free roses
1/4 cup frozen egg substitute, thawed and lightly beaten
1/2 cup superfine sugar

Preparation

Pull the petals free from one rose. Lightly coat each petal on both sides with egg substitute, using a small paintbrush.

Sift a small amount of sugar over the coated petals, turning them carefully to coat both sides. Set on wax paper to dry at least 1 hour. Repeat procedure with remaining roses, egg substitute, and sugar.

Note: Substitute other edible flowers, if desired. Many grocery stores carry prepackaged edible flowers.

Note:

Christmas with Southern Living 1995

January 1995