'rosewater' on Serious Eats

3 Delicious Alcohol-Free Citrus Drinks to Make at Home

I was well into my twenties before I first saw citrus growing on a tree. But even under fluorescent grocery store lights, blood oranges, grapefruits, and Meyer lemons seem like small miracles, coming into season just as we're deep enough into winter that we start believing that nothing will ever come into season again. These 3 booze-free drink recipes are a great excuse to treat yourself to some bright, fresh citrus. More

Preserved: Rhubarb Rose Water Jam

Made from distilled rose petals, rose water has a distinctive floral flavor. It is a common ingredient in many countries, including Turkey, Iran, India, and France. While it looks innocent enough in the bottle, it packs a serious punch and a little goes a long way. It can be used in both savory and sweet dishes, but I especially love it paired with spring produce like berries and rhubarb. More

Rhubarb Rose Water Jam

This is the perfect jam for a spring tea party. The delicate, elegant flavor is a natural match for croissants or tender butter scones. To give it as a gift, pair with a bouquet of fresh wild flowers or a box of your favorite tea. More

Let Them Eat: Raspberry Rosewater Cupcakes

While I don't think I'll ever convert to the commercial cult of Saint Valentine, I do believe in making food that induces love, or at least, infatuation. If you are a floral bouquet kind of guy or gal, this is a fitting end to the romantic candlelit meal you've elaborately planned, but if you're not, these can make a declaration of love year-round: the cupcakes delicately exhale rosewater, their cores beat with red raspberry hearts, and their gently iced tops lie demurely under sugar-dusted satiny petals. More

Sweet Finds: Nielsen Massey Rose and Orange Blossom Water

Nielsen-Massey is legendary for their vanilla extracts, they're heady and pure. Less frequently touted—but equally wonderful—are their rosewater and orange blossom water. Sold in two-ounce bottles, the orange blossom is made from Seville bitter oranges from the Middle East and Spain. The orange flavor notes are bold and clear—use it to brighten a dish of rice pudding with toasted almonds, or add a few drops to a classic shortbread recipe. More

Bake the Book: Pistachio-Cardamom Whoopie Pies with Rosewater Buttercream

These Middle Eastern influenced whoopies begin with a cardamom-scented buttermilk brown sugar cake base studded with bright green pistachios. The filling is a pale pink buttercream accented with rosewater and vanilla, tinted with a few drops of red food coloring. When sandwiched together these spiced whoopies and perfumed filling these little cake-cookies are really gorgeous, pink and green and full of exotic flavors. More

Spice Hunting: Rose Water

Rose water is as likely to be found in Grandma's perfume as in our food. It's an old-fashioned flavor, looking backward rather than forward. But there's something about its ancient caché when treated right, there's nothing like it. Rose water's best uses are also its oldest: pastries, creamy desserts, spicing for nuts, and accents on braised dishes. More

Blackberry Pistachio Icebox Cake

I love icebox cakes in the summer, when the thought of turning on an oven is too much to bear. This cake veers a bit from tradition, adding blackberries, pistachios, and pomegranate molasses in between layers of tea biscuits and rose water-infused whipped cream. It's sweet and creamy like an icebox cake should be, but tart berries and nutty pistachios keep things interesting. More

Rosey Rosé

This simple but unique cocktail pairs good rosé wine with a splash of rose water. The pair obviously plays on the color pink, but the rose water also accents the often fruity-floral notes of a good rosé. As an optional crown, I whirl sugar and dried rose petals together for the prettiest in pink wineglass rim. More

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