How to use Rose Water

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Find out more about how to use  rose water in cooking and baking! We love this  special Lebanese culinary tradition. Find pure imported flower waters in my shop here.

Rose Water with pink raspberry buttercream
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We just HAVE to kick off February and spring with an ode to the beautiful Lebanese tradition of baking with flower waters. Their  flavor is iconic, a part of the taste memory we hold onto always. We love this special Lebanese culinary tradition for the floral flavor notes that enhances recipes when flower waters are used correctly to maximize their presence.

rose water with red berry jam

⁠What is Rose Water?

💗 Rose Water is a pure distillation of rose petals, not to be mistaken with rose extract (which tastes totally different and inferior). ⁠

Why use rose water?

💗 Rose water tastes of roses! A little goes a long way. Just a few drops enhance flavors like red berries, baklawa syrups, preserves.⁠

How do you store rose water?

💗 A bottle of rose water lasts a looong time. That’s because, well, see above. ⁠After a year or so your rose water may lose strength off aroma and flavor, but it is still safe to use. Store rose water at room temperature in the pantry, same way you would store vanilla extract.

Here are few favorite recipes using rose water:

Lemon bundt with raspberry rose glaze

Lemon Bundt with Raspberry Rose Glaze.

Raspberry Heart Scones

Raspberry Rose Cream Heart Scones.

Strawberry Rose Cheesecake, MaureenAbood.com

Strawberry Rose Cheesecake with Labneh.

Chocolate Fudge Cake with Rosewater Cream, MaureenAbood.com

Dark Chocolate Cake with Raspberry Rose Cream.

A semolina cake topped with sugared rose petals, sitting on a pedestal cake plate.

Semolina Coconut Cake with Sugared Rose Petals.

Glazed yeasted Lebanese Easter Cookies

Glazed Yeasted Ka’ik with Rosewater Glaze.

Raspberry buttercream cake with big slice cut out

Raspberry Buttercream Caket

Strawberry Rose Jam Bars

Strawberry Rose Jam Bars.

Rhubarb Rose Syrup

Rhubarb Rose Water Syrup.

Strawberry Rhubarb Pie with rose water

Strawberry Rhubarb Pie with a hint of rose water and My Mom’s Best Pie Crust.

Rhubarb tart with pistachios on a sheet pan

Rhubarb Pistachio Tart.

Where to buy the Best Rose Water:

I’m proud to share the finest flower waters available in my shop, imported from Lebanon–find them here. Every well-stocked pantry includes flower waters! ⁠

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8 Comments

  1. Lynne Arceneaux says:

    I found a recipe for Rose Cardamom Cake on your website a while ago and have lost my copy. Will you please repost? It’s a favorate and not in your cookbook (that I love!)~! Thanks SO much!

  2. William Stewart says:

    Apart from telling us how to store it and that a little goes a long way, you haven’t otherwise said much about how to use the rose water–does it matter how/when it is added to a recipe? Please advise.

    1. Maureen Abood says:

      William thanks so much! It’s time to update this post with more information! Rose water is typically added at the same time you would add other liquid ingredients in baked goods (similar to vanilla). For syrups, I add the flower water after cooking. More to follow!

  3. MF Zito says:

    Your recommendations for the correct storage of rose water are missing; please add and resend.

    1. Maureen Abood says:

      I see it got cut off! Thanks so much, I’ve updated the post.

  4. Sharon Hamad says:

    I love both rose and orange water. Not sure which but a little was used in our family’s rice pudding. They also insisted on Carolina Rice for that and Uncle Ben’s for rice hashwee.

    1. Maureen Abood says:

      Ours too Sharon, my mother used orange blossom water in our rice pudding. And/or vanilla. Divine…. What is Carolina rice?!