Flower Sugar

Description
Sugar flavored with essential oils from edible flowers makes a delightfully different topping for cookies or as a sweetener for tea.
 * Contributed by Catsrecipes Y-Group
 * From Peggy Trowbridge Filippone
 * Time Required: 3 to 4 days
 * Makes 1 cup

Ingredients

 * sugar
 * edible flowers
 * plastic resealable bags

Directions

 * 1) Select edible flowers grown without pesticides. Lavender and roses are good choices.
 * 2) If the flowers are small, such as lavender, leave them attached.
 * 3) With roses, remove the petals and discard the stem.
 * 4) Place 1 cup of sugar into a zip-top bag.
 * 5) Add flowers to sugar.
 * 6) Squeeze out the air from the bag and seal.
 * 7) Let rest for 3 to 4 days.
 * 8) Sift the sugar from the flowers.
 * 9) Store sugar in an airtight container.
 * 10) Use flower sugar as a sprinkle for cookies or a sweetener for tea.

Tips

 * Do not use flowers from a florist or nursery as they are probably contaminated with pesticides.
 * For color, you can add a tiny drop of food coloring to the finished sugar. Shake the sealed bag until the color is evenly distributed.
 * Be certain the flowers you choose are edible.

Suggested Reading

 * Edible Flowers Chart
 * Poisonous Flowers Chart
 * Cooking with Flowers
 * Herb Cooking Information
 * A to Z Recipes and Food