Sweet-and-Spicy Rose Potpourri
Centuries ago, royal cooks boiled rosewater and sugar to scent kings' quarters. Even today, roses remain the preferred ingredient for potpourri.
- 2 cups of dried cedar tips
- 4 cups of dried pink and red rose petals
- Twelve 1-inch cinnamon sticks
- 1/2 cup of whole cloves
- 1 cup of star anise
- 1 cup of hemlock cones
- 1/2 cup of juniper berries
- 1/4 ounce of rose oil
- 1/4 ounce of cinnamon oil
1. Mix all ingredients except the oils in a large glass or plastic bowl. Apply the oils to several hemlock cones, using a dropper. Mix the potpourri again.
2. Place the mixture in an airtight container and allow it to cure for two to three weeks.
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