Place one pound of sugar in sufficient water to dissolve. Boil to syrup. Cool. Pick petals one-by-one. Place in cool water, then drain and add to syrup and let stand until sugar forms a coating around petals. Drain – separate on a paper. Let stand until perfectly dry. Keep in a cool, dry place.
Ingredients 1 cup raspberries (frozen or fresh) 2 tablespoons gelatin (2 small packages) 1/3 cup cold water 1 cup cold champagne 3/4 cup fine sugar 1/2 cup BOLS Creme de Noyaux 2 cups whipped cream Method FORCE 1 Cup of Raspberries (frozen or fresh) thru a sieve (or run thru a blender). Heat in a saucepan. […]