Roses for the Sweet
According to the folklore of tea, once upon a time a lady was not allowed to socialize unescorted except in her rose garden. It was here women met, unrestricted by social rules of etiquette, to speak freely amongst the roses.
There are unlimited ways to incorporate the theme of the rose into your own tea sweets. Fresh edible rose petals, dried roses, buttercream or royal icing are all good choices to decorate your confections.
Whether you are simply enjoying a single cup of tea, having an afternoon treat or entertaining, be adventurous and creative in exploring the possibilities.
ROSE PETAL PRESERVES ©Ellen Easton
- 1/2 pound pink or red pesticide free edible rose petals*;
- 2 cups granulated sugar, divided; 4 and 1/2 cups water;
- Juice of 2 freshly squeezed lemons (approximately 1/2 cup)
- Clip and discard bitter white bases from the rose petals; rinse petals thoroughly and drain. Place rose petals in a bowl and sprinkle enough sugar to coat each petal. Let set overnight.
- In a saucepan over low heat, place remaining sugar, water, and lemon juice; stirring to dissolve sugar. Stir in the rose petals and let simmer 20 minutes. Increase heat to medium-high and bring to a boil; continue boiling for approximately 5 minutes until mixture thickens and the temperature on a candy thermometer reaches 221 degrees F, or until a spoonful dropped onto a cold plate jells and holds its shape.
- Remove from heat.
- After boiling, transfer the jam into hot, sterilized jars. Fill them to within 1/4-inch of the top. Wipe any spilled jam off the top, seat the lid, and tighten the ring around them. Cover, label, and store in the refrigerator. Rose petal preserve may be used to enhance scones, as a spread with savories, in cookies, cakes, icings, whipped cream, ice cream and more.
Recipe Notes: All roses that you intend to eat must be free of pesticides. Do not eat flowers from florists, nurseries, or garden centers. In many cases these flowers have been treated with pesticides not labeled for food crops. The tastiest roses are usually the most fragrant roses. Edible Rose source: gourmetsweetsbotanicals.com
ROSE INFUSED GRANULATED SUGAR ©Ellen Easton
- 1 Cup White Granulated Sugar;
- 1/8 tsp. Pink Food Color Dust;
- 6 to 8 Pesticide free Edible Rosebuds.
- Place all ingredients into a bowl and mix together.
- Pour into an airtight jar or container.
- Allow the roses to infuse into the sugar for 24 to 48 hours before using.
Rose infused sugar may be used in any recipe as a substitute for plain sugar.
Edible Rose source: gourmetsweetsbotanicals.com
Additional articles of interest:
With My Compliments, Ellen Easton
Six Printable ©Images for Cards or Framing For Your Personal Use Only
Ellen Easton, author of Afternoon Tea~Tips, Terms and Traditions(RED WAGON PRESS), an afternoon tea authority, lifestyle and etiquette industry leader, keynote speaker and product spokesperson, is a hospitality, design, and retail consultant whose clients have included the Waldorf=Astoria, the Plaza and Bergdorf Goodman. Easton’s family traces their tea roots to the early 1800s, when ancestors first introduced tea plants from India and China to the Colony of Ceylon, thus building one of the largest and best cultivated teas estates on the island.