Try this Rosewater recipe, or contribute your own.
Suggest a better descriptionGather about 2lbs. of scented petals before they fall. The fresher the better. The actual ratio of Roses to water depends on the color and fragrance desired. You can start with about 2 cups of rose petals firmly packed to a litre of water. Place in an enamel saucepan or preferably earthenware pan. Cover wih cold soft water (preferably rainwater). Bring almost to a boil. Let cool. Strain. Be careful not to scorch. Red Roses cause the water to turn a pale pink. Other color roses turn the water a brownish yellow muddy color. The water will remain scented for a good two days. Refrigerated it lasts longer. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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