How to use Rose Water
Feb 02, 2022, Updated Jan 19, 2023
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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.
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.
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.
Raspberry Rose Cream Heart Scones.
Strawberry Rose Cheesecake with Labneh.
Dark Chocolate Cake with Raspberry Rose Cream.
Semolina Coconut Cake with Sugared Rose Petals.
Glazed Yeasted Ka’ik with Rosewater Glaze.
Strawberry Rhubarb Pie with a hint of rose water and My Mom’s Best Pie Crust.
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!
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!
Hmm, maybe you are thinking of this? https://maureenabood.com/semolina-coconut-cake-sugared-rose-petals/
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.
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!
Your recommendations for the correct storage of rose water are missing; please add and resend.
I see it got cut off! Thanks so much, I’ve updated the post.
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.
Ours too Sharon, my mother used orange blossom water in our rice pudding. And/or vanilla. Divine…. What is Carolina rice?!