Culinary flowers are always so fascinating, especially rose buds. In some ways, I prefer the dried rose buds, they carry so much more flavour and of course are great for cooking!
The most common way to cook using dried roses is to first make rosewater or rose syrup. Here, we’re going to show you how to cook the best Rosewater and Rose Syrup you’ve ever tasted. 100% natural, no colouring added unlike most of the brands you’ll find in a supermarket shelf. When cooking with dried culinary flowers such as rose or lavender, it’s absolutely imperative to get them from a trusted source, who hasn’t grown them with pesticides. Pesticides in dried flowers become very dangerous to consumer.
These syrups are a great way to add flavour to desserts, especially popular in France and the Middle East. They add a touch of flavour, a lot of aroma, and aren’t overpowering to the dish. You can think of it as a new sense activated (smell) to go with the perfect tasting meal.
Makes: About 100ml rosewater
100ml spring water or mineralized water
20g Dried red rose petals
1. In a small clean pot, bring the spring water to a boil
2. Next, add in a handful of dried red rose petals
3. Cover the pot and gently simmer the rose petals until they lose their color. Do not let the water boil!
4. Turn off the heat and let the rose water cool completely
5. Once cool, strain the rose water in a muslin cloth into a bowl.
6. Pour the strained rose water into a bottle.
7. Done! Keep it in the fridge, it will last for 3-4 weeks.
Recipe: Rose Syrup
100ml Rose Water (food grade, not the kind for cosmetic use)
125 grams fine sugar
1 heaping cup rose petals, rinsed (Iranian origin roses have the best aroma)
Note: You will be tempted to use dark coloured roses, but beware most of these have colour added. The finest roses with the best aroma are light pink from Iran, so it is a tradeoff between looks or aroma and flavour.
1. Heat the all the ingredients in a small saucepan until it comes to a simmer, stirring gently to dissolve the sugar. Do not let boil.
2. Simmer gently for 5 minutes.
3. Let the liquid cool, then strain into a jar or bottle.
4. Done! Keep it in the fridge, It will last for about 3-4 weeks.
And there you have it – how to cook one of the most fragrant and versatile ingredients in your kitchen. Both of these recipes can be adapted with whatever dried florals you may have in your pantry: Lavender, Chamomile and Hibiscus all work fantastic.