-
1
Heat the oven to 250 degrees F and arrange a rack in the middle.
-
2
Line a baking sheet with parchment paper and spread the grated beet in a thin, even layer.
-
3
Bake until dry to the touch, about 1 hour.
-
4
Place the pan on a wire rack and let the beet strips cool to room temperaturethey will crisp up as they cool.
-
5
Transfer the beets to a clean coffee or spice grinder and process into a fine powder.
-
6
Add the sugar and rose water and pulse until combined.
-
7
Set a fine-mesh strainer over a medium bowl.
-
8
Pour the sugar powder into the strainer and sift it into the bowl, pressing against the powder with the back of a spoon to force it through the mesh.
-
9
Return any larger bits left in the strainer to the grinder and process into a fine powder.
-
10
Sift again and repeat with the grinding and sifting as needed until all of the sugar mixture is processed (you may have a few solids left to be discarded).
-
11
Place a sheet of paper on a work surface.
-
12
Have about 20 (8-inch) paper straws and a toothpick ready.
-
13
Make a small funnel out of another piece of paper.
-
14
(Make sure the tip fits into the end of the straws.)
-
15
Alternatively, use a No.
-
16
16 Open Star or No.
-
17
5 Round piping tip.
-
18
Fold up one end of a straw 1/4 inch.
-
19
Fit the point of the funnel or piping tip into the open end of the straw.
-
20
Holding the funnel or piping tip in place and working over the sheet of paper, spoon in about 1 1/4 teaspoons of the sugar mixture.
-
21
Use the pointed end of the toothpick to poke the sugar mixture into the straw.
-
22
Remove the funnel or piping tip and fold the open end of the straw down 1/4 inch to close.
-
23
Repeat with the remaining straws and sugar.
