Instead of sewing yesterday, I spent the day celebrating my roses. Early in the morning, I collected blooms that had reached the petal drop-off point for use as sachets, potpourri, edible sugared flowers, and rose petal ice cream.
I sorted out the petals for the drying process on a sweater-drying rack. The Old Farmer’s Almanac explains the best way to dry rose petals.
This is a large jar I found on eBay a few years ago in which I save dried petals from my own roses as well as those my husband gifts me throughout the year. The screw-on lid was decorated “shabby chic” style.
Some of the fresh rose petals were sugared; they’re drying on parchment paper overnight before I store them. Since I don’t use any type of chemicals on my roses, they are safe for consumption. It’s lovely to add a sugared petal or two and a sprig of fresh mint leaves to desserts. The sugared flower recipe I used is from Martha Stewart.
I also made ice cream with some of the freshly-picked rose petals.
Recipe card from The Vintage Workshop, text added by me
Here’s the recipe; I’d share the source if I could remember it. Click on the picture to enlarge and print.
“One of the most tragic things I know about human nature is that all of us tend to put off living. We are all dreaming of some magical rose garden over the horizon—instead of enjoying the roses blooming outside our windows today.” ~ Dale Carnegie ~