For many years and in many countries, rose water has been used as a wonderful natural perfume, its gentle floral scent being used to refresh and revitalise. Its benefits are also widely extolled as a health essential: in its diluted form as a skin toner and as a valued addition to moisturisers and body treatments.
Steenbergs organic rose water is however manufactured solely as a food product and is made from the simple water extraction of Persian Damask Rose blossom. It reminds Axel of his favourite rose – Rose de Rescht – and its heavenly perfume.
Victoria, of Bois de Jasmin blog, in her post 10 ways to use rose water, suggests indulging in the ultimate of luxury with rose water scented bed sheets. As much as we love that idea, here we’re going to stick to the foodie benefits of rose water. We recommend trying it in all sorts of sweet dishes, from custards and creams to fruit salads. Why not be adventurous too and try it splashed onto savoury salads or a dash in your drink? Here are 5 recipes you might not have tried…
1. SELF SUFFICIENT CAFE’S ROSE WATER SPARKLE
Earlier this year we sent Jasmine some samples to try out, one of which was our fragrant rose water. We love this Rose Water Sparkle recipe – lovely and refreshing for the summer.
Ingredients – Serves 1 to 2 people
1 Orange, freshly squeezed
1 Tsp Rose water
½ Tsp Agave nectar
200ml Sparkling water
Mix the first three ingredients together then slowly pour in the sparkling water. Give the sparkler a little stir before pouring into glasses. Enjoy!
A tasty tea-time treat, these crumbly shortbreads, use dried rose petals as well as rose water. Ideal with a cup of Steenbergs Rose and Bergamot Tea for the full rose experience!
110g caster sugar
360g organic plain flour
1 tsp Steenbergs organic Rosewater
1-2 tsp Steenbergs Rose petals
Steenbergs organic Fairtrade Rose Sugar for sprinkling
Heat the oven to 190oC/375F/Gas 5
In a bowl, cream together the butter and sugar until light in colour
Turn out on to a work surface, and roll until 1.5 cm thick.
Cut into fingers or different shapes, chill in the fridge for 30 mins.
Bake for 10- 12 minutes until golden brown.
Transfer to wire cooling rack and sprinkle with rose sugar.
Created to go sit alongside a delicious Orange, carrot & pine nut salad with orange blossom and our tasty Dukkah-encrusted lamb cutlets for a Persian feast, this salad would make a moreish lunch on its own.
1 large sweet potato sliced into rings
2 tins of cannellini beans drained
1 red chilli, de seeded and chopped finely (or use crushed chilli – but sparingly)
1 red pepper finely sliced
1 red onion finely sliced
10/12 mixed cherry tomatoes
1 bag of washed baby spinach
100g baby rocket leaves
salad cress to garnish
200g feta cheese crumbed into small chunks
Steenbergs black pepper to taste
Dressing: 2- 3 tspn Steenbergs Organic Rose water
2 tspn organic runny honey
Pinch Steenbergs organic perfect salt
Fry the sweet potato rings gently in a little oil and Steenbergs perfect salt until soft, set aside and keep warm.
Mix the Steenbergs Organic Rose water with the honey and perfect salt and whisk in the olive oil slowly.
Mix salad ingredients together and dress with the Rose water dressing
225g plain flour
300g caster sugar
50g Steenbergs Fairtrade organic Rose sugar
85g Steenbergs Fairtrade organic Cocoa powder
1½ tsp Steenbergs baking powder
1½ tsp Steenbergs bicarbonate of soda
2 free-range eggs
125ml vegetable oil
1/2 tsp Steenbergs Fairtrade organic vanilla paste
250ml/9fl oz boiling water
200g plain fair trade chocolate
400ml double cream
1/2 tsp Steenbergs organic vanilla paste
3 tsp icing sugar
½ cap of Steenbergs organic Rose water
Steenbergs Rose petals
Steenbergs Fairtrade organic chocolate drops
Steenbergs Cocoa nibs
Fairtrade white chocolate
Preheat the oven to 180C/350F/Gas 4. Grease and line two 20cm/8in sandwich tins.
For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined. Add the boiling water to the mixture, a little at a time, until smooth.
Divide the cake batter between the sandwich tins and bake for 25-35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean. Remove the cakes from the oven and stand for 30 mins, before transferring to a wire rack for 10 mins before attempting to ice them.
For the chocolate icing, melt the chocolate and 200mls of cream together in a saucepan over a low heat. Take the pan off the heat and stir vigorously until smooth, allow to cool. With the remaining 200ml of double cream, add another 1/2 tsp Steenbergs vanilla paste, a pinch of rose petals and a small dash of Steenbergs Rose water and whisk until soft peaks appear.
6 oz self-raising flour, sieved
6 oz fairtrade granulated sugar
6 oz soft marg
1 tspn Steenbergs baking powder
For the icing
3 oz butter or marg, softened
6 oz icing sugar (sieved)
1 tbs milk
1 tbsn Steenbergs rose water
Preheat oven to 180oC. Line 12 muffin or Yorkshire Pudding tins with cake cases.
Mix butter, sugar, flour, baking powder and eggs in a food processor for 2 -3 minutes.
Add the vanilla extract and mix.
Divide the mixture between the cake cases. Bake for 20 minutes or until evely golden and springy to the touch of a finger.
Leave for 5 minutes then move to a wire rack to cool.
To make the icing, mix the butter and icing sugar together with the rose water and milk. Add icing sugar to obtain the desired consistency – for spreading or piping.
When the cup cakes are cook, add the icing and then whatever decoration takes your fancy!