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Crystallized Rose Petals

This recipe for crystallized rose petals is from pastry chef Johnny Iuzzini's "Dessert FourPlay" and is used to make Chocolate-Beet Cakes with Candied Beets and Rose Petals.

  • Yield: Makes 6

Source: The Martha Stewart Show, February Winter 2009



  1. Dip rose petals in simple syrup. Let excess drip off and transfer to a paper-towel-lined plate. Lightly dust rose petals with sugar to coat. Transfer rose petals to a baking sheet lined with a nonstick baking mat or parchment paper. Transfer baking sheet to a cold oven and let dry overnight. Rose petals may be kept in an airtight container for up to 1 week.

Reviews Add a comment

  • chefette86
    13 FEB, 2009
    Thank you for having these wonderful pastry chefs on your show, it was very inspiring to watch. I bought Johnny's book as soon as it came out, and I was glad to see him on your show again. Thank you!