Sweet Rose Water Recipes

ORANGES IN SWEET ROSE WATER

Steps:

• Peel and segment all the oranges.
• Place oranges in a bowl, cover, and refrigerate.
• Mix water and sugar in a saucepan and bring to a boil on medium-high heat.
• Stir until sugar dissolves.
• Boil gently for about 10 minutes.
• Stir in rose water and remove from heat.
• Cool and refrigerate for 30 minutes or more.
• To serve place oranges in individual serving bowls, pour rose water syrup on top and add some crushed ice.

MELON MEDLEY WITH SWEET ROSE WATER CREAM

Steps:

• For the sweet rose water cream: Combine cream cheese, evaporated milk, honey, rose water, salt, lime zest and juice and vanilla seeds in the bowl of a stand mixer. Beat on low speed until everything has come together, then increase speed to medium, then high. Mix until the cream is light and fluffy, about 5 minutes. Set aside.
• For the melon medley: Evenly distribute melon cubes on a large serving platter so that the variety of colors is visible. Spread cream out on top of melons with a spatula and sprinkle with salt. Garnish the melons with the basil clusters and mint leaves. Serve immediately.

FLAVORED LEMONADE | ORANGE BLOSSOM AND ROSE WATER LEMONADE

Steps:

• Squeeze out the juice off the lemons. Add the juice, sugar and one cup of water in a blender and blend till the sugar is melted completely.
• Add the rest of the water and the flavored waters and blend.
• Serve immediately garnished with mint leaves.

SWEET ROSE WATER

Steps:

• Pour water into a large pot set over medium heat; add rose petals when you see bubbles starting to form on the bottom of the pot. Bring to a rolling boil; stir in honey and sugar until dissolved. Remove from heat. Remove rose petals with a slotted spoon.

ROSEWATER HEARTS

Steps:

• Hearts: For ease, use a processor to make these: put the flour, rice flour and icing sugar into the bowl, fitted with the steel knife, and give a quick blitz to mix. Add the cubes of butter and process again. You should have a soft crumbly mixture. Add the rosewater and egg, and process until the dough coheres and begins to form a clump around the blade. Remove the lid of the food processor, and the blade, and then scoop out the dough, and form into two fat discs; cover each with clingfilm/ plastic wrap, and put both discs into the fridge to firm up for 15-20 minutes, preheating the oven to 180ºC/160ºC Fan/350ºF as you do so. Get out your rolling pin, and line a flat baking sheet (or sheets) with baking parchment/parchment paper. When you're ready to roll, remove the first disc from the fridge, unwrap it, and sprinkle a work surface lightly with flour, and dust your hands and the cutter lightly with flour, too. Roll the dough out to about 4mm/¼ inch depth and start cutting out your hearts, placing them on the prepared baking sheet leaving a little space between each one (though these cookies don't swell on cooking) as you do so. I use one sheet at a time and do this in batches. This is a very good-natured dough and can be squodged together and rerolled happily. Bake each batch in the preheated oven for 8-10 minutes. The cookies will be light golden underneath but pale on top. They will feel slightly undercooked, but crisp up as they cool. Once out of the oven, leave on the sheet for 10 minutes before transferring, gently, to a wire rack to cool completely. Proceed with remaining dough, or freeze how ever much you want for another time. If freezing the dough, wrap first well in clingfilm/plastic wrap and then pop into an airtight freezer bag, for up to three months. Thaw overnight in the fridge before using. Alternatively you could roll the dough and cut out the biscuits and then put them on lined baking sheets. Freeze until solid then transfer to plastic bags or a resalable container and freeze for up to three months. Bake direct from frozen, the temperature and time will be the same. Icing: Sift the icing sugar into a bowl. Mix the rosewater and warm water together and stir into the sugar, a little at a time, until you have spreadable, but not liquid, icing. Add a few drops of extra water, if needed. (If using food colouring stir it in a drop at a time until you have a pale pink colour.) Spread about a teaspoonful of the icing on each biscuit and leave the iced biscuits on a wire rack for an hour or so, to let the icing can set a little. If you are using sprinkles, these must go in immediately after the biscuit is iced. You can ice a few and then sprinkle; it is important that the icing is still wet or the sprinkles won't adhere. If you are packaging the hearts up then you may prefer to use royal icing powder instead of the icing sugar as this icing will set more firmly. If royal icing sugar is not available then add 2 tablespoons meringue powder or powdered egg white to the icing/icing sugar before making the icing.