Rose petals aren’t just fragrant and pretty but they are edible too! They have been used in traditional cuisines for centuries, particularly in Persian cooking. Crystallised rose petalscan be used as edible decoration for cakes and desserts or flavour drinks, such as lemonade or tea. They are actually very easy to make yourself!

How to make Crystallised rose petals

• Carefully remove the rose petals from the flowers. Try to remove the white tips as these can taste bitter. Put them in water so they’ll stay fresh.
• Rinse and dry the petals then put them on a large piece of baking parchment.
• Lightly whisk anorganic egg whitewith ateaspoon of water.
• Paint each petal with this mixture, using a brush or tip them in the egg-white wash, using tweezers. Make sure they are evenly and completely covered .
• Sprinkle fine caster sugar all over the wet petals, shaking off any excess.
• Place the petals (facing up) on a baking parchment or waxed paper and leave to dry for at least 2 hours or overnight if possible.
• Store them in an airtight tin or a sterilized jar, for up to 2-3 months (or store them in the freezer for longer)

Tips

• Make sure that you use organically grown rose petals that are pesticide free and are undamaged.
• If you’re pregnant or worried about raw eggs you can use powdered egg whites or egg-white syrup
• You can use the petals for decorating cakes, cupcakes, pastries, scones, ice-cream, trifle – even in delicate salads and drinks ( teas, lemonade, cocktails and so on)!
• They also make a lovely gift too presented in a pretty jar!