What else can I use rose water for?

I bought a bottle of rose water to make Nigella Lawson's madeleines with. I now have an almost full bottle of rose water and no ideas.





Anyone got any good recipes using rose water?

What else can I use rose water for?
Not a recipe, per se, but rose water makes an excellent facial cleanser. My grandmother only ever used rose water in all her seventy-something years and she had baby-soft, clear skin. Plus it smells delightful. Just soak on to cotton wool and wipe away. You could also decant it into a spray bottle (available from most chemists, including Boots) and use it as a facial spritz. That's particularly good in summer.
Reply:No problem! :) Report It

Reply:Rose water can be used to almost every sweet.
Reply:you can take help from Cook Books, it will guide you better %26amp; reciepies will be according to your taste.
Reply:Trifle (strawbrry, etc.)





Pound cake - drizzle over pound cake, top with assorted berries, whipped cream and mint.








http://home.ivillage.com/cooking/recipes...
Reply:Turkish Delight (Edmund's downfall in "Narnia"!)





Ingredients:


2 cups Sugar


2 tablespoons Cornstarch


1 cup Water


1/2 teaspoon Cream of tartar


1 tablespoon Flavoring: rose, mastic, strawberry, orange or lemon


Food coloring: red, yellow, green or orange depending on flavoring used)


1/2 cup Toasted nuts, chopped (almonds or pistachios)


Confectioners' sugar








Directions:





Dissolve sugar and cornstarch in water. Add cream of tartar. Boil to 220 degrees F. Cover pot the last 5 minutes. Add flavor and food color. Add nuts.





Pour into oiled shallow pan. When cool, cut into squares and roll each piece in sifted powdered sugar. Store in plastic bag.





This recipe for Traditional Turkish Delight serves/makes 60
Reply:This makes a good finger wash in a side bowl for your dinner guests.
Reply:Rosewater is usually used in Asia for making sweet cakes or candies and in drinks (lassi, a yoghurt drink). You can mix a few drops of rose water with powdered sugar and have a lovely icing for cakes or cookies





Rosewater is used for making the Middle Eastern treat: Turkish Delight (also known as Lokum) - along with pistachios.
Reply:Rosewater is also the name of a suburb of Adelaide in South Australia.


Rosewater (or rose syrup) is the hydrosol portion of the distillate of rose petals. Due to the perfume industry's immense demand for rose oil, rosewater has the status of an inexpensive by-product.





Rosewater has a very distinctive flavour and is used heavily in South Asian, West Asian and Middle Eastern cuisine—especially in sweets. For example, rosewater gives loukoumia and gulab jamuns their distinctive flavour. In Iran it is also added to tea, ice cream, cookies and other sweets in small quantities. It is also used for religious purposes in Hinduism and Islam





It is also a key ingredient in Sweet Lassi, a drink made from yogurt, sugar and various fruit juices.





In the Western world, rosewater is better known as an ingredient in cosmetics than as a food flavoring, though it is used in some marzipan and is sometimes used to flavor the shell-shaped French cookie called a madeleine. The official Rose Water Ointment, NF formulation was develped by Galen.





In Malaysia, rosewater is mixed with milk, sugar and pink food colouring to make a sweet drink called bandung.





Rose water was first obtained by distilling roses in Persia. Rose perfumes are made from attar of roses or rose oil, which is a mixture of volatile essential oils obtained by steam-distilling the crushed petals of roses. It is also believed that conquering Berbers introduced the rose into Spain from which they spread into Europe.





Orangewater is made from orange blossoms in a similar manner..





Retrieved from "http://en.wikipedia.org/wiki/Rosewater"








Rose water is used in cosmetics for its lovely scent, but also because it has light astringent properties. As the gentlest of all astringents, rose water is often used as toner for fair and dry skin.





You must be careful when purchasing rose water to buy only the 100 percent pure form. Often what is available in pharmacies and even some natural food stores is synthetic rose oil and water with preservatives added. Pure rose water is the distilled water of roses. It is usually made by stream distillation, and it smells heavenly and tastes delicious.


Availability: Besides health food stores and herb stores, you can often find rose water in delicatessens; it is used as a flavoring in fancy Greek pastries, puddings, and cakes.





Rose Water, Method #1





This recipe is the more traditional way to prepare rose water. Though it's a little more involved, its fun to do and the results are outstanding. You can make a quart of excellent-quality rose water in about 40 minutes. However, if you simmer the water too long, you will continue to produce distilled water but the rose essence will become diluted. Your rose water will smell more like plain distilled water, rather than the heavenly scent of roses.





Be sure you have a brick and heat-safe stainless steel or glass quart bowl ready before you begin.





Ingredients


2-3 quarts fresh roses or rose petals


water


ice cubes or crushed ice





1. In the center of a large pot (the speckled blue canning pots are ideal) with an inverted lid (a rounded lid), place a fireplace brick. On top of the brick place the bowl. Put the roses in the pot; add enough flowers to reach the top of the brick. Pour in just enough water to cover the roses. The water should be just above the top of the brick.





2. Place the lid upside down on the pot. Turn on the stove and bring the water to a rolling boil, then lower heat to a slow steady simmer. As soon as the water begins to boil, toss two or three trays of ice cubes (or a bag of ice) on top of the lid.





3. You've now created a home still! As the water boils the steam rises, hits the top of the cold lid, and condenses. As it condenses it flows to the center of the lid and drops into the bowl. Every twenty minutes, quickly lift the lid and take out a tablespoon or two of the rose water. It's time to stop when you have between a pint and a quart of water that smells and tastes strongly like roses.








Rose water has left an indelible mark on human history. This clear, sweet-tasting, aromatic liquid has been used in perfumery, cosmetics, and medicine for many centuries. In Middle Eastern and West Asian countries, it has long been used as a flavoring in cooking.





Rose water is basically an aqueous solution of some of the odoriferous constituents of rose flowers. One low-tech way to make it is to soak rose petals in water for a couple of weeks, with some alcohol added as a preservative. A speedier technique, developed by the ancient Persians, is to distill the flowers with water or steam.





One might call rose water poor man's attar, the highly prized—and highly priced—essential oil of roses used in fine perfume. Indeed, commercial rose water is a byproduct of the steam-distillation process used to isolate attar. It's what's left of the distillate after the attar is skimmed off the top.








Rosa 'Arkansas' (Brooklyn Botanic Garden)


That's not to say that it isn't fabulous stuff. Ancient Romans used rose water to freshen the air in their homes. And it is said that the sails of Cleopatra's cedarwood ship were scented with rose water—"the very winds were lovesick," Shakespeare wrote.





Rose water, it seemed, could sweeten any activity, even one as heavy-handed as construction. In the golden age of the caliphates of Baghdad, mosque builders mixed rose water (along with musk) into the mortar paste, so that the noonday sun would release the scent.





During the Middle Ages and the Renaissance, rose water was a popular remedy for depression. It was fine for bathing in, too, and as a "handwater" for rinsing.





The Persians were probably the first to explore the culinary potential of rose water, infusing mutton fat with it to season their food. They also invented one of the most enduring confections around—marzipan, which is made from ground almonds and sugar and traditionally flavored with rose water.





The earliest written recipes using rose water come from the glory days of the Arab Empire (8th to 11th century A.D.). Picking up a taste for rose water from the Persians, the Arabs used it to make sweet drinks and desserts and for seasoning savory dishes such as makhfiya (a lavish meatball concoction, described in detail in Reay Tannahill's wonderful Food in History).





With the migration of Islamic culture eastward, rose water became a popular flavoring for Indian desserts such as gulab jamun (fried milk balls in syrup) and the sweet yogurt drink lassi.





Other culinary highlights include lokum, or Turkish delight, a rose water–flavored candy dating back around 500 years to the early days of Turkey's Ottoman Empire. In the 19th century, American Shakers produced a double-distilled rose water flavoring that was almost as popular then as vanilla is today.





Rose water is relatively easy to make at home, and you don't need approval from the USDA or miles of special tubing to do it. In Herbs for Natural Beauty, Rosemary Gladstar outlines a home-brewing method that's simple and fun and takes about 45 minutes.





For ingredients, you'll need two to three quarts of fresh rose petals, clean water (distilled, if possible), and ice cubes. For equipment, you'll need a large pot with a convex lid, a quart-size heat-safe stainless steel or glass quart bowl, and a chimney brick.





First, place the brick in the center of the pot and the bowl on top of the brick. Then arrange the rose petals around the brick, adding enough flowers to reach the top of it. Pour in just enough water to cover the roses.





Place the lid upside down on the pot. Bring the water to a rolling boil; then lower the heat to a slow, steady simmer. As soon as the water begins to boil, empty two or three trays of ice cubes into the inverted lid. Ta-da—your home still! If it all goes right, condensed rose water will flow to the center of the lid and drip into the bowl.





It's important not to simmer the pot too long or your rose water will become diluted. When you've collected about a pint, it's time to stop—and taste the rose water.





The best rose water comes from the freshest, most fragrant petals. When I tried petals from commercially grown roses, the result was timid at best; grow your own or try to locate a garden source with pesticide-free old garden roses. Damasks, centifolias, and gallicas are the varieties most commonly used in the industry to brew the sweetest rose water draught.





Mango Lassi


2 cups plain yogurt


1/4 cup water


1/2 cup ice cubes


1-1/4 cups diced mango (yellow-skinned)


2 tablespoons honey


1 teaspoon rose water


Blend all ingredients except the yogurt in a blender for 30 seconds on high speed. Add the yogurt and process until frothy. Serve the lassi strained or unstrained over crushed ice. Garnish with a rose petal.
Reply:Make a lassi (strawberry, mango, etc.), a traditional Indian drink that contains yogurt.
Reply:Magic Spells!

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