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    You are in: Home / Cookbooks / Rose Water
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    68 recipes in

    Rose Water

    Rosewater (or rose syrup) is made from the crushed petals of roses, and lends a lovely distinctive floral touch to custards, puddings, pancakes, scones, cookies, pastries, marzipan, ice cream, lassis, and pilaus, and even to sparkling wines or champagne! A little accent of roses goes a long way, so don't overdo!
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    1 Reviews |  By BecR

    Here's a delightful Persian Sugar that's simply and quickly made and so delicious sprinkled atop yogurt and fresh fruit, as a topping for ice cream, over pancakes -or- as a delectable filling for crepes recipe #284735 or baked in pastries. Enjoy!

    Recipe #480674

    Stuffed dates are a wonderful addition to the holiday appetizer or dessert tray. If you are a marzipan lover as I am, these are for you!

    Recipe #458875

    From my cottage garden friend Glynnis, who has the most wonderful garden, and much knowledge of herb lore! Try it with lavender, lemon balm (but it will be brown) or rosemary (over pound cake!!). Orange blossoms are delightful! Serve in cocktails, teas, or lemonade. Great drizzled over pancakes, pound cake, fruit or ice cream. Thicken with a little confectioner's sugar for a cookie or cake glaze. A great base for rose jelly, and makes wonderful gifts! She also makes a version with Red Clover, but uses more petals and lets it steep overnight, says it is mostly sweet but very good for you. P.S. You can make a simple undistilled version of orange blossom water or rose water by omitting the sugar in this recipe.

    Recipe #373621

    A Royal Wedding Drink to commemorate William and Kate's wedding, created by Drambuie. Cheers! FYI: Drambuie's secret-since-1745-recipe includes aged Scotch whiskies, heather honey and a blend of herbs and spices. It was created more than 260 years ago for Prince Charles Edward Stuart of Scotland.

    Recipe #454693

    4 Reviews |  By BecR

    These delicious lavender cookies are a real treat--perfect for tea-time, or for serving out on the veranda with a pitcher of ice-cold lemonade! From The Spice House. Note: Icing amount as written is very generous for these cookies, feel free to reduce to one half or one quarter the recipe, as you like.

    Recipe #375524

    Delicious, light as a feather French-style pancakes/crepes! For variation, try adding vanilla, rose water, orange blossom water, finely grated lemon, orange or mandarin rind, sliced bananas, blueberries or any type of liqueur (Anisette or Brandy is particularly French and tasty) to the batter. Fill with my recipe #480674 then roll them up crepe style. Awesome! Or, make the pancakes small and top each pancake with a heaped teaspoon of creme fraiche and a teaspoon of rose petal jam: romantic and lovely! At the table, pass around quartered lemons, powdered sugar, warmed maple syrup or my homemade lavender honey (see recipe #383209), and whipped cream accompanied with bowls of fresh berries and edible fresh flowers such as rose petals or lavender flowers. And, pancakes/ crepes are wonderful drizzled with flavored syrups (especially orange blossom or rose water syrup) with a little lemon juice added. I hope you enjoy! Recipe adapted from "Modern French Classics" by Camille Le Foll.

    Recipe #284735

    1 Reviews |  By BecR

    Delicate floral notes enhance this blushing mimosa cocktail! Lovely addition to a special occasion holiday breakfast/brunch.

    Recipe #353067

    A delicious springtime punch for your Easter Celebration! Similar to a traditional mimosa or buck's fizz, but with a delicate & subtle hint of roses! Very lovely, and one of my favorite punches for Easter, Christenings, or other springtime celebrations. Culinary rose water is available at some health food stores and most Middle Eastern grocers, or purchase online. Or, make your own.

    Recipe #115452

    These old fashioned English tea tarts are somewhere between cheesecake and custard, and are similar to those served at the Maids of Honour tea rooms in Richmond, Surrey, England (the official recipe is a closely guarded secret) since the early 18th century. I prefer a shortcrust pastry shell, but you may use a puff pastry if you prefer---9 ounces of packaged puff pastry should be sufficient for the job. Recipe is slightly adapted from one found in a Nigella Lawson cookbook.

    Recipe #387152

    These Rose Geranium cookies are simply perfect, and not too sweet. Nice to serve with an herbal tea, like a bee balm blend. They are a great make-ahead recipe and freeze well, too! Recipe comes from Virginia Murphy- owner of the charming Herboretum Farm here in the Temecula Valley.

    Recipe #112776

    3 Reviews |  By BecR

    Toasted whole almonds coated with a buttery vanilla glaze, and lightly dusted with cinnamon. I've also included a lovely rosewater variation. Reminiscent of the candied almonds served warm in cone shaped bags in the open air markets of Germany. Delicious! Makes a great foodie or hostess gift for the holidays.

    Recipe #388986

    3 Reviews |  By BecR

    Richly fragrant golden saffron rice pilaf (pilau) that's delicately scented with rose water & studded with pistachios, almonds, and sultanas, combined with moist, tender chunks of chicken infused with lemon, yogurt and musky spices: this is a FABULOUS one-dish meal! Inspired by a Nigella Lawson recipe, from one of her cookbooks. Wonderful served warm, or at room temperature. Enjoy!

    Recipe #380409

    CG's been experimentatin' again. Use any variety of apples or a combination.

    Recipe #155880

    Found this delightful recipe online at delciouslivingmag.com. I was charmed by the ingredients and the flavor combinations. I was also pleased I didn't have to shape the scones.

    Recipe #144476

    The Monroes often served Waverly Jumbles, the original 1800's recipe from the Monroe Family Recipes Cookbook follows, however I have posted the 'updated' version - which is the same recipe but with more specific directions. The original recipe says "One pound of flour, one-half pound of butter, three-fourths pound of brown sugar, two eggs, one-half teaspoon of nutmeg, two tablespoons of rose water. Roll out long and cut into strips, join into rings and bake." Time to make doesn't include the dough chilling time.

    Recipe #377362

    Muhallabieh is typically a Lebanese dessert but is popular all over the Middle East in various forms. The best way I could describe it is that it tastes like chocolate covered turkish delight!!! This is a particularly good but very sweet version :) I sometimes like to use almonds in place of the hazelnuts, I also double the rose water & the cocoa powder. I also like to omit the condensed milk & just use all milk (including milk in place of the water) & then sweeten which means that the tart is no longer sickly sweet! Chilling time not included..

    Recipe #289627

    Posted in response to a request on the message boards.

    Recipe #33322

    This is a recipie from YOU magazine of the newspaper the 'Mail on Sunday'. It is very simple to make and is very rich.

    Recipe #95731

    5 Reviews |  By Habibi

    Extremely sweet, rich, and delicious sweets for anyone who loves baklava and pancakes.

    Recipe #297994

    I think I got this from the Urban Peasant website. It is soooo good to make on a snowy night while curled up with another warm body and a movie.

    Recipe #74529

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