Rosewater is a staple in my kitchen (and bathroom) cupboards. Make your own from just two ingredients…water and well, roses! I use it in cakes, simple syrups, for drinks, to poach fruit in and savoury dishes such as Kashmiri biriyani, Tagines & Kormas.
As well as for cooking, I use Rosewater on my face as a cleanser/ toner and pour it into my bath when I went to smell of roses! Use uncoated, washed dried roses or fresh if you have them! The more pink/ red the rose – the more fragrant the taste. The lighter the rose, the more subtle the flavour of rose and the more yellow/ orange tinged roses tend to smell and taste fruitier! Use pesticide free roses – this is important.
Homemade Rosewater
Course: DrinksCuisine: Middle EasternDifficulty: Easy1
minute10
minutesA kitchen cupboard staple, especially if you enjoy Middle Eastern and Indian cooking.
Ingredients
1/4 cup uncoated, pesticide-free rose petals
1 1/2 cups water
Directions
- Combine the roses and water into a pan and gently boil till the colour of the petals gets duller and your kitchen smells of roses – around 5-10 minutes. Bottle in a sterilised bottle and pop in the cupboard or fridge once opened.
