Did you know the unique flavour in turkish delights is from roses? You either hate it or love it. But did you know that there is a whole lot MORE you can do with roses eating wise.
Olivier and Louis, founders of Ode á la Rose of New York recommend the most fragrant roses are best for flavour. Colourwise that means pink, yellow and some whites. Reds are bred for looks.
Here is what else they have to say about using roses –
‘If your recipe calls for fresh rose petals, you’ll want to use them within two hours of removing them from the flower. You may also store your rose petals in a refrigerator for up to a week to prevent them from wilting. When drying rose petals, you can use a dehydrator or simply lay them out in the sun on a dry day. Dried rose petals should be stored in a sealed glass jar and kept out of the sun.
Rose hips can also be used in cooking, particularly as an herbal remedy. Rose hips are the fruit of the rose that’s shaped like a rounded, burnished knob. You can harvest a rose hip by plucking the fruit off of the rose bush after the petals have fallen in autumn. Rose hips tend to be the sweetest when picked after the first frost. Commonly used dried, rose hips contain vitamin C and can be steeped to make rose tea. Rose hips can also be made into jams or infused in floral vinaigrette.
- Rose-infused beverages: Rose petals can add a subtle floral taste to lemonades, juices and iced tea. Simply muddle fresh rose petals to release the flavor, and stir them into a cool, fruity beverage. Rose petals can also be frozen into ice cubes for a beautiful and delicious punch.
- Rose simple syrup: Mix equal parts sugar and water in a saucepan and bring it to a boil. Stir continuously until the sugar is completely dissolved. Reduce to a simmer and stir in dried or fresh rose petals. Remove the mixture from the heat and let it steep for about 10 minutes. Strain out the rose petals with a fine sifter, and allow the syrup to cool. Rose simple syrup is delicious in cocktails, tea and lemonade.
- Rose sugar: Chop up one-half cup of rose petals and mix them with two cups of sugar. Pour the sugar into a covered tin and store it in a cool, dark location for about one week. Sift the sugar through a sieve into a clean glass jar to remove the petals. A few of them can remain. This floral sugar is perfect for tea or to sprinkle on top of sugar cookies.
- Candied flower petals: Candied flower petals are perfect as an edible garnish for cakes and desserts or simply a sugary after-dinner treat. This recipe can be made with roses or any other edible flower. Paint each petal or flower with gently beaten egg whites, then dip it in granulated sugar. Lay the petals on wax paper to dry until hardened.
- Salads with rose: Fresh rose petals make a great addition to fruit salads and mixed greens salads. Create a salad filled with other herbs and flowers from your garden for a refreshing summer lunch.
- Dried rose in granola: Add dried rose petals to a sweet granola mix with dried cranberries, apricots and honey. This floral granola pairs well with vanilla yogurt or can be eaten plain as a healthy snack.
- Rose butter: Chop up fragrant rose petals and mix them into softened butter. Pack the butter into a ramekin and chill until it’s ready to serve. You can also add finely ground sugar or almond extract for extra sweetness. This delicate butter is perfect served on biscuits, crackers or fruity muffins.
- Rose water: Rose-infused water offers a great way to incorporate the flavor of rose into an entire dish, such as a custard, sponge cake or other baked goods. Rose water can also be added to beverages or used as a perfume or toner. Spritzing rose water on your face and neck will refresh and tighten your skin.
- Rose Petal Jelly
- 7 Luscious Rose Petal Dessert Recipes
- Rose Petal and Pistachio Raspberry Custard
- Rose Petal Sorbet
Rose Petal Harissa
“Having a jar of this in your fridge is brilliant. My favourite way to eat it is with oily fish, such as mackerel or sardines. The rose petals are delicate and fragrant, and nicely balance the heat of the chillies. You can pretty much eat any garden rose, just make sure they haven’t been sprayed with pesticides. If you can find some really wonderful-smelling roses, you’ll notice their fragrance will come through in the harissa. ”
- 350 g ripe tomatoes
- 200 g fresh red chillies
- 4 cloves of garlic
- olive oil
- 2 teaspoons cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon smoked paprika
- 1 handful of rose petals
- 3 tablespoons rose water
- 2 tablespoons caster sugar
- red wine vinegar
- extra virgin olive oil
- Preheat the oven to 150°C/300°F/gas 2.
- Halve the tomatoes, then place cut-side up) in a large roasting tray with the chillies and unpeeled garlic cloves. Drizzle with olive oil, then season with sea salt and black pepper.
- Roast for 1 hour, giving the tray a little shake occasionally, then remove from the oven and leave to cool.
- Once the chillies are cool enough to handle, remove their stalks and deseed them (wear rubber gloves!). You can do this under running water, as it helps with washing the seeds away.
- Peel the garlic cloves and place in the food processor with the chillies. Pulse until roughly chopped, then add the cumin, coriander and paprika, season well with salt and pepper and pulse again.
- Add the tomatoes, rose petals (wash first), rose water and sugar, then pulse to a chunky paste.
- Transfer to a bowl and stir in a splash of red wine vinegar and 1 tablespoon of extra virgin olive oil. Have a taste – you want a good balance between the heat of the chillies, the smoky paprika, the sharpness of the vinegar and the fragrant rose petals – and adjust the seasoning, if needed.
- Spoon into a sterilised jar – it will keep in the fridge for up to a month.
Although you could chop all of this by hand, it will take you a while, so I suggest using a food processor. However, if you are doing it by hand you might want to wear some rubber gloves to protect you from the chillies as their juices might irritate your skin.
And there is more!!
Ingredients: (makes about 2 quarts)
- 200 ml heavy whipping cream/double cream + 200 ml half and half (or 400 ml heavy/double cream if you want it thick and very creamy)
- 1/4 cup Rooh Afza, bottled Rose flavored syrup available in Indian/Pakistani grocery stores
- 3/4 cup sugar, or adjust to taste
- 1/4 teaspoon lemon juice
- 1/2 cup fresh organic rose petals
- 2 teaspoon rose water
- nuts, pistachios or almonds or both (coarsely ground) + more for garnish –
Combine rose petals (make sure the flowers are not sprayed on, they are organic and well washed) and sugar; Give it good shake, cover with plastic wrap and allow it to sit in the refrigerator for about thirty minutes.
Simmer cream/and half and half, rose petals, sugar and the coarsely crushed nuts for about 12 minutes. Chill this mix.
When ready to make the ice cream, combine with the Rooh Afza, rose water and with the chilled cream in the ice cream maker and follow instructions of the ice cream maker. You might want to adjust the sweet/sugar at this time. Chilling the ice cream will make it taste a little less sweeter than in unfrozen form. So do adjust accordingly. Add the lemon juice and churn for 5 more minutes. Freeze for at least 6-8 hours.
If you do not have an ice cream maker, simmer the cream with rose petals and sugar as mentioned above. Chill the mix and then fold in the other ingredients and stir gently until the syrup evenly mixes with the cream. Stir in the lemon juice and freeze. When partially frozen, take it out and whisk it again to break up the ice crystals. Freeze until ready to eat.
Garnish with nuts and more rose petals before serving.
Preparation Time: 15 minutes
Cooking Time: 50 minutes + Freezing Time
Difficulty Level: Very Easy
Yields: 2 quart approx.
4 cups of rose petals from a highly scented rose (I used a black rose for mine)
2 cups very strong vodka or grappa (we cannot buy 95° spirit in Australia as they do in Italy)
2 cups sugar
2 cups of water
Place rose petals a clean jar, add alcohol, close and keep in a cool dark place for at least 2 weeks.
Prepare the sugar syrup: boil water and sugar. Cool.
Filter the alcohol mixture and add syrup. Keep it for least 3 months before using.
Martial, C. 95AD