22 rose water recipes

Silky rose-scented candy squares dusted in powdered sugar, made with cornstarch and cream of tartar. Customize with pistachios, almonds, or fruit flavors for an authentic Middle Eastern sweet.

Rosatum is an ancient Roman rose wine made with red wine, honey, rose water, and fresh rose petals. A fragrant, no-cook punch bowl drink for elegant gatherings.

Rose petal jam from fragrant red cabbage roses, sugar syrup, and a squeeze of lemon. An old-world floral preserve with the perfume of a summer garden in every spoonful.

Mei Kwei Tao (Pickled Peaches in Red Rose Petals) recipe

Kythoni peltes is a traditional Greek quince jelly scented with rose geranium leaves and lemon juice. A slow, old-world preserve that turns jewel-pink as it sets.

Ruby fruit punch made with rosé wine, fresh-squeezed citrus juices, and frozen strawberries over ice. A fizzy, crowd-pleasing punch bowl recipe with simple sugar syrup.

Fresh fruit soup blends rose wine, cranberry juice, and a touch of cornstarch into a chilled Scandinavian-style fruit soup loaded with seasonal fresh fruit. Serve with sour cream or whipped cream.

Sherbat is a fragrant Indian lemon cooler with fresh lemon juice, sugar, crushed ice, and rose water. A refreshing, floral drink served in frosty glasses. Ready in 20 minutes with just 5 ingredients.

Crisp biscotti soaked in flavored simple syrup until soft, then topped with fresh whipped cream and fruit. A quick Italian-inspired dessert with endless variations.

Golden saffron cake with rose water and pistachios, soaked in vanilla sugar syrup and cut into diamonds like baklava. A fragrant Middle Eastern-inspired low-fat dessert.

Feather biscuits (also called angel biscuits) use both yeast and baking powder for an unbelievably light, fluffy texture. The buttermilk dough can chill up to 3 days for make-ahead Sunday breakfasts.

Tasty, easily manipulated bread for making french toast, or just for having with your meal.

Goreng pisang are crispy fried bananas in a light rice flour batter rolled in brown sugar. A popular Asian street food dessert served with ice cream.

Ethiopian injera flatbread made with self-rising, whole wheat, and cornmeal flours. Spongy, slightly sour fermented bread used as both plate and utensil for scooping stews.

Beer-battered hush puppies with cornmeal, self-rising flour, and chopped onions. Beer adds lightness and tang. Drop in hot oil, fry until crisp for pub-style cornbread bites.

Mix self-rising and whole wheat flours with club soda into thin batter, pour into a hot skillet, and cook on one side only for spongy Ethiopian flatbread.