Shake out the rose petals well, do not wash. Separate the petals generously from the calyx. Spread them out on paper towels and check again for any insects.
First, chop the rose petals well, in a blender cup. Gradually add the sugar and continue blending. If desired, sift out the remnants of the flowers.
Spread the sugar on a baking sheet and let it dry for 3 days. Faster in the oven, but at the expense of flavor.
When the sugar is dry, mix well with the vanilla pulp and then pack in an airtight container.
Preparation Tip:
Rose vanilla sugar gives a noble taste to your pastries, fruit salad and desserts. In an airtight screw-top jar, it can be kept for at least 7 months. However, the rose sugar must not have any residual moisture, otherwise it will mold. Rose petals should be tasted in advance, whether they are bitter or sweet in taste.
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