I used Rose of Attar perlagonium leaves to make my sugar but you could use any other perlagonium leaves such as apple mint (above) or other edible herb leaves such as lemon balm, lemon verbena, mint etc;
I used a small handful of washed, dried leaves and put into a blender with 250g of granulated sugar. The sugar becomes finer as you whizz it up. When the leaves are finely chopped and blended with the sugar, put into a clean glass jar. I didn't sterilize mine but to be on the safe side I would advise that you do. Once made let the sugar sit for a few weeks to allow scent and flavour to develop. Sift before use.
Use the sugar to add a subtle and delicate flavour to herb teas, sponge cakes and puddings or sprinkle over Turkish Delight Shortbread (which is neither Turkish or contains any Turkish Delight sweetmeat!) but does taste similar due to the addition of rose tea leaves and rose water). You can find the recipe here.
Anne's blog. Scroll down to discover her previous Savor Summer posts.
Just two more Savor Summer posts to go. Check back on Monday when I will have the final joy list for July and on Friday will be sharing a home spa recipe.
Have a wonderful weekend.