Bring water to a boil.
Pour water over rose petals.
Let your rosewater steep for at least a few days, or even up to two weeks for stronger rosewater.
Strain and use in recipes.
he heat and add the rose petals, vanilla pod and vanilla
oiling water. Add half the rose petals, cover and leave to
Grease a 12 muffin rose-shaped pan. Dust each hole
ack.
Meanwhile, for the rose icing, combine powdered sugar, rosewater
1. Rinse the rose hips thoroughly. Cut off the
minutes.
Add in rose water and the eggs, one
pound of fresh red rose petals. Cover it with muslin
Rinse the rose petals in cold water, and
Wash the rose petals in cold water and
late.
For the candied rose petals: Pinch off the bitter
ugar: Gently wash 24 small rose-scented geranium leaves (or lemon
o 325\u00b0F. Grease a rose-shaped cake pan with butter
Pour the Aperol, white wine, rose water and rose petals into a punch bowl and leave to infuse for 1-2 hours. Just before serving, pour in the sparkling wine and add a little more rose water, if desired.
Place the apples, rose water and sugar in a medium saucepan on medium-low heat. Cook, stirring, until just soft and pulpy. Cool slightly.
Line two 1/2-cup freezerproof dishes with plastic wrap. Process the apple mixture in a food processor until smooth. Cool. Spoon into the prepared dishes. Freeze for about 4 hours.
Remove the apple ice from the freezer 10 mins before serving. Invert onto a bed of salad leaves. Garnish with rose petals and serve immediately.
Preheat oven to 350 degrees.
Grease a small rectangle cake mold.
Blend butter and sugar with your hands until fluffy. Then add flour little by little.
Add rose petals, rose water, food coloring and eggs.
Blend well until mixture is completely smooth.
Pour dough into mold and bake for about 30 minutes or until edges start to be golden and tip of knife inserted comes out dry.
s melted, stir in the rose water and Amaretto until the
In a small saucepan, combine the water and sugar and bring to a boil. Simmer over low heat, stirring, until the sugar dissolves. Let cool, then stir in the vodka, lemon juice and rose water.
Fill a cocktail shaker with ice cubes. Add one-fourth of the martini mixture and shake.
Strain into 2 martini glasses, garnish with rose petals and serve.
Repeat to make the remaining martinis.
s combined fold in chopped rose petals. Mixture will be slightly
ilk, sunflower oil, egg yolks, rose water and lemon zest, & beat