Suitable leaves and petals include lemon verbena, lemon balm, lavender, rose petals, scented geranium leaves and leaves of fragrant mints such as peppermint, apple mint and lemon mint. Use 1/4 cup of leaves and petals for each cup of superfine sugar.Superfine sugar, in combination with scented flower petals or leaves, becomes a distinctive flavoring for tea or punch.
Carefully wash and dry the leaves. In a glass jar with a tight-fitting lid, alternate layers of sugar and leaves. Cover tightly and let sit for two to three weeks. Remove leaves and pour sugar into small decorative jars with tight-fitting stoppers or lids.
