Rose infused sugar. Great for ice cream, cookies/scones, dipping your glass rim before pouring a cocktail; Moroccan iced tea. Must use organic/culinary grade roses.
- In a clean dry jar, alternate a layer of fine sugar with a layer of rose petals. (optional: use Xylitol instead of sugar. Xylitol is non-glycemic).
- When the jar is full, close and leave in a cool dark place for 2 weeks.
- Sieve the sugar to remove petals.
- Pour into another air tight jar and keep in pantry until you are ready to use.
Pot Pourri has been used since ancient times to scent a room. Nowadays it's used ornamentally and to scent a room. You can use a variety of dried flowers and fruits, but it's beautiful to concentrate on just one flower such as these pretty rosebuds.
- Collect as many rosebuds as you can throughout the summer and spread them out on newspaper to dry in the sun (you could also use a dehydrator).
- Pare the peel off an orange, Cut them in strips and lay them out in sun to dry, too.
- Find a pretty china bowl that you want to display (many of us have wedding china that we love to bring out). When ready, mix the rose buds and orange in the bowl and add a few cinnamon sticks and whole nutmegs if you wish.
This is a great toner for dry skin. Now you have the perfect skin toner for under 20 cents!
- Steep 1 cup of dried rose petals in boiled water for an hour
- Strain off petals and allow it to cool.
- Add 2 ounces to a bottle with 1 tsp witch hazel and 1 tsp of vegetable glycerin.
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