Recipes and serving suggestions
Rose Water
Rose Water has been used for centuries as an ingredient to enhance the taste of desserts. Orange Blossom Water and Rose Water are often combined in the same recipes, such as shortbread biscuits, milk and rice puddings, as well as traditional Lebanese sweets.
Here is a recipe for seasoning Wheat Porridge:
Prepare porridge with 250g wheat barley, 1.5ltr Water, and 1 tablespoon anise seeds. After serving, season bowl with: granulated sugar (or a granulated artificial sweetener), Orange Blossom Water and Rose Water. Garnish with 60g boiled/soaked Pinenuts, 60g boiled/peeled Walnuts, and 60g boiled/soaked blanched almond halves.
Rose Water is a primary ingredient in Sugar Syrup where 150ml water is mixed with 350g granulated sugar, 1 tablespoon lemon juice and brought to a boil before adding 1 tablespoon of Rose Water and 1 tablespoon of Orange Blossom Water, stirring and leaving to cool.