Rose Geranium Sugar is produced by allowing the flavour of fresh rose geranium leaves to infuse into caster sugar which can then be used as an ingredient to bring a floral taste to cakes, biscuits, puddings and other dishes.
- 350 g caster sugar
- 10 rose geranium leaves (finely chopped)
- Place the caster sugar in a bowl.
- Place your chopped rose geranium leaves on a plate and press with the back of a spoon to encourage them to release their flavour.
- Add the chopped rose geranium leaves to the sugar and mix well.
- Transfer the sugar and rose geranium mixture to a jam jar.
- Seal the jar and leave for at least 24 hours, and preferably a week, to allow the flavour to infuse into the sugar.
- When you are ready to use the sugar, you can either pass it through a coarse sieve to remove the herb pieces or you can leave them in the sugar.
In order to make this Herb Sugar, you need to make sure you source Rose Geraniums, such as Angels’ Perfume or Attar of Roses, which have leaves that are strongly rose-scented.
Keywords: lavender sugar, rose geranium sugar