What is it?

A byproduct of making rose oil for perfumes, rose water has been used for centuries in Europe, the Middle East, and Asia, where it flavors drinks like hot milk or tea, desserts like Turkish delight, baklava, and rice pudding, and even adds a subtle complexity to savory foods. It lends its delicate, floral flavor. Because it is very potent, add it judiciously, by the eighth of a teaspoon, so that it doesn’t overpower other flavors.

How to choose:

You can find rose water at Middle Eastern or health-food stores. Since it’s also used for cosmetic purposes, look for a label that says 100% pure rose water, with no other additives to be sure you’re getting a food-grade product.

How to store:

It will keep indefinitely in the pantry.

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Recipes

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  Recipe

  True Love Cake

  This sticky semolina cake is the first cake I ever made in my grandmother’s kitchen in Sri Lanka. The fragrant, cashew-studded treat is served throughout that country at teatime or…

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  Recipe

  Strawberry-Rhubarb Fool

  A fool is an old-fashioned English dessert, but it never goes out of style because it’s simple, delicious, and beautiful. Plus, any fool can make it since it’s only a…

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  Recipe

  Raspberry Galette

  Rose water, if you choose to use it, is available in Middle Eastern grocery stores and gourmet food shops. I like the sparkly look of turbinado sugar, which is golden…