Rose Water Recipes

These cookies feature both rose water and dried rose petals for a delicate rose flavor and pretty pink flecks in each bite.

This is a quick and easy way to make wonderful Turkish delight! Please try it out and I hope you enjoy it!

Ras Malai is cheese dumplings in cream sauce. This is a popular Indian dessert and takes a long time to prepare the traditional way. I came up with some shortcuts and ended up with this recipe which tastes exactly the same as traditional Ras Malai.

These light, fluffy meringues with the delicate flavor of rose are enhanced by a kiss of cardamom.

My husband is from Sri Lanka and he grew up enjoying this fudge-type candy on very special occasions. With a little help from a few of his aunts, I came up with this version.

Try out these rose-flavored pavlova mini cakes for any celebration or holiday. You can store them in an airtight container for several days (without whipping cream) and decorate them whenever you want.

Not your standard white cake. Chances are no one will have tried something quite like this before! It's fantastically moist, sweetly subtle, and altogether different. Perfect for a garden party, or spring wedding.

This lamb shank is tender, juicy, and so flavorful. It is an authentic Persian recipe passed down from my father who was born in Tehran, Iran. It does take a lot of time to prepare but it's worth it. My friends and family say it's comparable to something served in a 5-star restaurant. Serve with seasoned lentils, white rice, dill rice, or rice with lima beans. This is a dish to impress, perfect for the holidays!

I love the combination of raspberry and rose! I've tried it in cookies and turnovers and recently decided to adapt a scone recipe to include both. These are lovely with a cup of floral tea. Sprinkle dried rose petals on top for a pretty presentation.

Can cover in chocolate or use as a substitute for fondant. Keeps for up to a month in the refrigerator and 6 months in the freezer.

This is a famous Arabian dessert. It's more like cream caramel in texture, but it is much lighter. I wanted to share this with you guys, not only the recipe but sharing with you my Arabian roots. The rose water gives it a great flavor. Every Arabian house has its own recipe for this, not mentioning that, in Ramadan, when we Muslims fast, we must have this in our dessert table (it is essential). There are lots of ways to make it; most of us make it by it plain, while some add strawberries, some in layers with jellies, and some with cake as parfait. I make it just the way it is written. Hope you enjoy it. It's okay to replace the water and powdered milk with 3 1/2 cup of milk.

This is almost the Iranian version of flan, but better. This tasty dessert is made with saffron, almonds, and pistachios. A must-try. This can also pe poured into a decorative mold before it has cooled.

Vegan rose meringue cookies made with aquafaba. It is brine from legumes. In this case we will use water from a can of chickpeas. Enjoy! Keep meringues in an airtight container in a cool and dry place. These should keep for a couple of weeks.

This recipe is a lighter, more delicate version of an ancient traditional candy, called lokum or Turkish delight. It's easy to make, keeps well and offers a haunting flavor that makes it an instant favorite. Great for gift giving!

Ma'amoul means filled in Arabic. These are very popular in Lebanon but can be found throughout the Middle East and North Africa. They are traditionally shaped as crescents or as pressed cookies and have several variations for the fillings. This one has a walnut filling, but you can use almonds or pistachios too.

This is a vintage recipe that I discovered after moving into an old farm house in rural Virginia. It was scribbled on a scrap of paper and dated '1930; Rose Ice Cream.'

A medieval egg custard pie flavored with almond milk, saffron, cinnamon, and rosewater. This version has won a first place in a cooking competition, and is highly popular at feasts in the SCA. Like a sugar cream pie...only better. It can be eaten warm or cool. It takes some careful attention in cooking but is worth the time and trouble. This is a very rich pie...we often cut sixteen slices to the average pie plate, like a cheesecake.

This recipe is addictive and very easy. It tastes like the top crunchy part of cobbler desserts. It would be good as a cereal with milk or to put in yogurt or topped on fruit that has been fried in a little butter and brown sugar. A dollop of homemade whipped cream wouldn't hurt the latter!

These make a lovely cookie for Valentine's Day. NOTE: Rose water is not strong enough flavoring. Be sure to use rose fluid, available from many drugstores. You can use rose water, but you will have to double the amount.

Marzipan potatoes are a classic Christmastime treat in Germany, called Marzipankartoffeln. They are easy to make from homemade marzipan and are gluten free. Marzipan potatoes should be stored in an airtight container and will keep in a cool place for a month.

Rosewater can be found in Middle Eastern or European markets. This recipe can be made with other berries as well. The rosewater gives it an exotic taste.

Turkish delight is a jelly-like candy that has been produced in Turkey since the 15th century. It's usually flavored with rose water, as in this recipe, but you can use any liquid flavor you like. Store in an airtight container.

If you love marzipan, you will love these cookies. They are super easy to make, but you need to make the dough ahead of time, as they need to dry overnight.

Serve this raw-vegan cashew cream with fresh or dried fruit or berries. I could eat the whole bowl by myself!