A flavoured water made by steeping rose petals in water, rosewater has been used as a flavouring for centuries in Middle Eastern, Indian and Chinese cuisines. It can be added to jellies and syrups, and it is often sprinkled over cakes and milky puddings such as kheer (Indian rice pudding).
Chicken and rosewater biryani
Date parcels stuffed with frangipane and pomegranate
Christmas mini meringues
Muhallabi (almond milk pudding)
Scottish cranachan with a wee twist
Yorkshire curd tart
Apricot almond cake with rosewater and cardamom
Petalberry jam
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