Crystallised Rose Petals

• 200 ml (7 fl oz) sugar syrup (100 per cent)
• 4 fresh organic red roses, pe

Heat the sugar syrup in a small heavy-based saucepan over high heat and bring to the boil. Place the rose petals in a chinois, blanch in the boiling syrup and immediately remove and plunge into iced water to refresh. Place each petal onto paper towel and pat dry. Dip the petals, one at a time, in the rose water and then place on a dehydrator tray. Dust heavily with icing sugar, then dehydrate a