Almost everyone loves roses. But these flowers have a special meaning to me because of my late mother's rose bush which was the centerpiece of the front yard of my childhood home. Every time I see a rose, it's impossible to disassociate them from this childhood memory.
My Facebook friend is knowledgeable about holistic health and alternative remedies and she published a wonderful article about rose water which she refers to a Grandma’s Secret Weapon. She explains the benefits of using it for skin care and suggests it be a part of aromatherapy. That sounds fabulous. But did you also know that you can drink rose water?
Following me so far?
You're probably thinking: 'Hurry and get to the part about the mangos!'
Mangos (or Mangoes)? Another childhood memory is being able to go out in my backyard or my neighbor's backyard and pick a mango from the tree to enjoy. To this day, it's always a thrill find any kind recipe that includes mango as an ingredient. Sharing the recipe gives me an even bigger thrill.
Here is a link to a quick and easy recipe that is sure to delight you found in the Cooking Section of the New York Times.
In case you've never seen or heard of a “lassi”, here is a clear definition found in Wikipedia:
“Lassi (pronounced [ləs-siː])
(la-SEE) is a popular traditional yogurt-based drink from the Indian
Subcontinent and originates from the Punjab. ... a blend of yogurt,
water, spices and sometimes fruit.”
The definition does not specifically mention “rose water”. But it does say “water” and that's good enough! :)
The malandel is a product of France.
Rose flower water is produced by water distillation from rose flowers.
- Not only is it great in a smoothie but can be added to a creamy tapioca or rice pudding and marries well with most ricotta cheese desserts and Italian sponge cakes, cookies and biscuits.
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Sprinkle a few drops into ice water for an amazing transformation.
- In the Middle East, it is used to flavor baklava (or filo desserts) and sherbets, and Turkish delight candies.
 | Rose Flower Water by Malandel (French) 16 oz - $15.99
Add a splash of rosewater to a creamy tapioca or rice pudding and sprinkle with chopped pistachios to make a simple dessert elegant. Rose flower water also marries well with most ricotta cheese desserts and Italian sponge cakes, cookies and biscuits. The next time you dollop creme friche over your dessert, add a teaspoon of rose flower water beforehand. Sprinkle a few drops into ice water for an amazing transformation. Add some saffron threads and a couple of drops of rose water. A fantastic combination! It can also be used to flavor baklava and other filo desserts. Used widely in the Middle East especially to flavor baklava and sherbets as well as Turkish delight candies. Rose flower water is produced by water distillation from rose flowers. The malandel is a product of france. |
