1. Pour the sugar into a clean glass jar with a tight-fitting lid.
Bury the rose in the sugar and place the jar in full sunlight. Shake the jar every other day for 2 to 3 weeks To use: You can use this sugar in place of regular sugar in many recipes - the sugar will seem a bit sweeter. This sugar is delightful sprinkled on fresh or brandied fruit. Dust freshly made chocolate or pound cake with the sugar through a fancy doily.
Variation: If you would like to try a powdered rose (or vanilla) sugar, simply place 1 cup of flavored sugar, without the blossom (or beans) into your blender with 1 teaspoon ccornstarch and blend on high speed for 2 minutes or until sugar is a fine powder. Let the mixture rest for a week or two before using to make sure the cornstarch flavor is absorbed.
Source: Cheaper and Better by Nancy Birnes Submitted By TAMI LUMPKINS On 12-13-95
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