For the elder rose sugar, of course, use only unsprayed roses and elder cones. Color according to taste. Shake out rose petals and elder cones but do not wash.
Separate rose petals generously from calyx (otherwise it tastes bitter). Remove elder blossoms from the elder cones. Spread the petals on kitchen paper and let them dry in the shade.
First, grind the dried rose petals well in a mixing bowl. Add the elder blossoms. Gradually add the sugar and blend (alternatives: blender, electric coffee grinder and mortar) – until everything is well blended.
Keep for a long time in an airtight screw-top jar. However, the elderberry rose sugar must not have any residual moisture, otherwise the elderberry rose sugar will mold.