Rose water is popular in cosmetology: it is added to balms, lotions and creams. But you don't often hear about its use in cooking. It is added to different dishes to add flavor, but the main thing is to know when to stop.
Renowned culinary experts often use rose water and oil, rosebuds and rose petals. It seems that if you add any of the above, the dish will acquire a delicate aroma. But cooking with these ingredients is not so easy, because if you overdo it, then ice cream, marmalade or jelly will smell like evening perfume.
If you decide to cook with this ingredient, you can buy rose water at the pharmacy, but better at an Arabic or Asian spice store. Culinary experts advise adding one drop of rose water to coffee and chocolate, and it can also be mixed with cloves and lemon zest.
In France, this fragrant liquid is used for the summer Amaretto cocktail, almond-pink syrup is made with it, which is mixed with orange liqueur, rum, pastis.
In Spain, the aroma of rose is essential in the recipe for the sweet version of the cold Ahoblanko soup. This water goes well with melon and grapes. In the countries of the East, rose water is also not ignored. It is added to national delicacies, for example, in Iran, almond plates are made.
This liquid works great with cardamom and can be added to ice cream. In India, "Gulab Jamuna" cannot be imagined without rose water syrup.
Before making rose water, you need to prepare all the necessary ingredients: rose petals, water and a saucepan. Roses can only be used that have not been treated with chemicals, that is, they will not work from flower shops. We put the petals in a saucepan and pour in water so that it slightly covers the roses. We put the pan on the fire, and when the water boils, cook for 1 hour over low heat. Then we filter the liquid and pour it into a sterile container.
Homemade rose water can be used in cooking, it is added to coffee, Turkish delight, apple desserts, melon and cucumber cocktails.
