Rose water is versatile and acts as a excellent natural beauty boosting toner for all skin types.
In cooking and baking, it first developed in Persia, rosewater is famous for its use in Turkish Delight and Baklava. Now this classic flavour is once again enrapturing the senses and infusing contemporary culinary creations.
Adds a distinctive floral touch to desserts such as custard, lassi ice-cream and rice pudding. Use as an alternative to vanilla in baking. Sprinkle on fruit salads and bitter greens.
Add a few drops to lemonade or champagne. Use sparingly. A little bit goes a long way.