Frosted Rose Petals

Preparation info
    • Difficulty


Appears in
What to Eat Now (Spring & Summer)

By Valentine Warner

Published 2009

  • About


  • 2 undamaged and unsprayed fragrant edible roses
  • 1 free-range egg white, very lightly
  • whisked caster sugar


Pick the most fragrant edible roses in your garden and separate the petals. Select the largest well-shaped petals. Snip out the yellow, triangular part of each petal, as this can taste bitter. Put the petals on a small tray lined with baking paper.

Use a paintbrush to brush one side of each petal with the egg white and sprinkle with caster sugar. Leave to harden for a few hours, then tu