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!
Scented yoghurt drink from India. Great served with curries. Very smooth and refreshing in a hot climate.
It has a very cooling effect on the mouth.
You can make mango lhassi by blending in mango pieces with the yogurt or try it with different fruits or spices.
This iced tea is amazing - it smells, looks & tastes divine! This is easy to make, please don't be put off by the time it takes for the rose flavours to infuse.... Time to make doesn't include, chilling or resting time!
Sifting through my recipe box files for Zaar World Tour 2005, I was surprised to discover that I’ve saved three different recipe articles on Moroccan Cuisine over the years. All from my old favourite; the Sainsbury’s magazine. This one has been lurking un-tested since July 2001. Time to give it an airing! Cooking time is resting time.
Not so much a "recipe" but I make this at least once a week in the summer-if not more often. (I don't even bother peeling the melons or orange.) One of my favorite ways to serve fresh fruit! Recently discovered Temptation melon is really good in this recipe! If I have any raspberries, marionberries, blueberries, blackberries available, I'll throw in a handful of those, too!
A light and simple dessert, especially when we've had one of those heavy festive dinners. The amount of rose water can be adjusted as per taste. Preparation time does not include time taken for marination.
I love the flavor of rose water in drinks and these drinks remind me of old southern garden parties. The rose pedal garnish also make them romantic... give it a try. Great for Valentine's Day, Anniversaries, and dates. This has a noticeable flower taste.