Crystallized Rose Petals is a traditional British recipe for a classic method of preserving rose petals by dipping them in a thick sugar syrup. The full recipe is presented here and I hope you enjoy this classic British version of: Crystallized Rose Petals.
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Ingredients:
80ml water
180g granulated sugar
rose petals (choose aromatic rose petals and trim away the bitter petal bases)
icing sugar
Method:
Combine the water and granulated sugar in a pan. Bring to a boil then continue cooking slowly until the mixture reaches the Hard-Ball Stage (when the syrup hardens into a ball when a small amount is dropped into cold water). Take off the heat and stir carefully until the syrup begins to granulate.
Immediately place the saucepan in a pan of hot water. Take the rose petals one by one and using tongs or long tweezers dip them, one at a time, into the syrup. Once dipped and coated transfer to a china plate to harden. When partially dry dip in a bowl or plate of icing sugar, ensuring they are evenly coated.
Transfer to a rack or plate then set aside in a dry place to harden completely for at least 24 hours.
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