Lavender and lilac, violets and roses: all look gorgeous together alongside foliage in an arrangement, but did you know that these fragrant florals are actually edible? Whether mixed in a delicate salad or used to garnish a dessert, petals make a lovely addition to summer dining spreads. Follow the steps to learn how to dress your rose petals in sugar for an extra sweet touch.
You will need
- Organic, edible roses
- One egg white
- One cup of caster sugar
- One teaspoon of water
- Two small bowls
- Baking paper
- Small paintbrush
- Breadboard (for drying)
Gather all of your materials together on your bench or kitchen table, pouring the sugar into one bowl and the egg white in the other.
Carefully pluck the petals from your roses, keeping the natural shape intact. Take care to ensure that the roses you use have not been treated with any pesticides and are safe for ingesting.
Using your paintbrush, gently cover the individual petal with the egg white.
Delicately place the painted petal into the sugar bowl, allowing the sugar to adhere to one side. Take a pinch of sugar and cover the side of the petal that is facing up.
Check the petal and use your paintbrush to touch up any patches that are uneven.
Once you’ve finished sugar-coating the petals, place each one on a sheet of baking paper on a breadboard to dry overnight. By morning each one will be ready to adorn your tart, cake or sorbet.