June 17, 2014

Rose sugar a la Loisa Lorang

Looking around for lilac flower in my neighbourhood I also stumbled on a long row of dog roses, which brought two recipe containing dog roses back into my memory, one being this recipe on rose sugar a la Louisa Lorang  and the second one being rose syrup.

Typically you will find dog roses along the coastline of Denmark, where this plant is an unwanted invasive plant. Dog roses are blooming in the June, right here and now you actually see, that the dog roses have started to turn their roses into rosehip, but you still have time for collecting your own dog rose petals.

The rose syrup can be used in cakes, cookies or ice cream. While I am sitting here and writing this blog post, I am starting to think about making a flower afternoon tea, so my very good friends in Horsens, you can already now start to worry about my "evil" flower idea for an afternoon tea :-)

UPDATE June 2014:
This elder flower tea is another match made in heaven for the monthly blogging event Tea Time Treats have the theme of flower. Tea Time Treast is managed by Karen from Lavender and Lovage and Jane from The Hedge Combers. The theme for June 2014 has been selected by Karen to be "get floral in flaming June".

Rose sugar a la Loisa Lorang:
  • 300 g sugar
  • 22 g freshly picked rose petals of dog roses
  • 1 stem of lemon grass - roughly chopped
  1. Blend sugar, rose petals and lemongrass in a food processor.
  2. Spread the sugar on to a baking tray covered with baking paper in a thin layer.
  3. Heat the sugar in a conventional oven at 80'C (not using the fan) for 30-45 minutes, until the sugar is t is completely dry.
  4. Let the sugar cool and blend it if needed in a food processor.
  5. Store the sugar in an airtight container.

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