[LMB] OT: rose flavoring

Rebecca Price becca7108 at gmail.com
Thu Nov 12 20:35:14 GMT 2020


Thank you, Marina! While it doesn't remind me of what I had in mind
that might call for all 3, your list certainly will give me plenty to
play with!

On Thu, Nov 12, 2020 at 3:32 PM A. Marina Fournier via Lois-Bujold
<lois-bujold at lists.herald.co.uk> wrote:
>
> On Nov 12, 2020, at 11:03 AM, Rebecca Price <becca7108 at gmail.com> wrote:
> >
> > I have some sugar-free rose syrup, some rose water, and organic rose
> > petals. It took awhile for all the ingredients to get to me... and now
> > I've forgotten why I ordered them. Can anyone make any suggestions for
> > how I can use some/all of them? Thanks!
>
> You might guess from my screen name that I am fond of rose food.
>
> Rosewater:
> •Lemonade, with mint garnish
> •Icing/frosting where pink or red is not wanted
> •Cosmetic uses—blend with an oil or soap base
> (too subtle for making liqueur, IMO)
> •in making baklava
> •spray over potpourri
> •sprinkle on bed linens
>
> SF Rose syrup:
> •Add to fizzy water for an Italian soda
> •Lemonade, with mint garnish, as at least a partial sweetener
> •Icing/frosting If the syrup is red/pink, it will stain pale frosting
> •sweeten black tea. It’s nice in milk, too.
>
> Rose petals:
> •For potpourri
> •Mix with tea leaves. There is a tea called rose pouchong or souchong. These terms indicate how far down the stalk the leaves are placed.
> •Crush to powder for adding to icing/frosting
> •Make a floral tisane—goes well with dried orange blossom or jasmine. All three is heavenly.
>
>
>
>
> A. Marina Fournier
> Valley of Heart’s Delight, CA
> saffronrose at me.com
> sent from iFionnghuala
> --
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> Lois-Bujold at lists.herald.co.uk
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