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Frances Bissell

Flower Sugars

Appears in
The Scented Kitchen: Cooking with Flowers
The Scented Kitchen

By Frances Bissell

Published 2012

  • About
These can be stored in airtight containers kept in a dark place and will retain their flavour for about a year, until the flower season comes round again.

You will want to experiment with proportions depending on which flowers you are using – lavender, for example, will scent a larger amount of sugar than jasmine. Generally speaking, I make rose, lavender and sometimes rosemary flower and carnation sugars, preferring to preserve the flavour of flowers such as elderflowers and jasmine as syrups and jellies.

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