Rose Water, Rose Essence, and Lemon Rose Blossom Water

The rose is symbolic, poetic, historic, sacred, beloved, sensual, alluring, even exalted:

Our highest assurance of the goodness of Providence seems to me to rest in the flowers. All other things, our powers, our desires, our food, are all really necessary for our existence in the first instance. But this rose is an extra. Its smell and its color are an embellishment of life, not a condition of it. It is only goodness which gives extras, and so I say again that we have much to hope from the flowers.”  ~ Sir Arthur Conan Doyle

The queen of flowers is also a terrific flavoring. First distilled in Persia in the ninth century, rose water and rose essence have been featured in foods and beverages ever since. Today rose is used to flavor everything from martinis to macaroons to lamb stew.

Without screaming “flower shop!” rose imparts an understated, dreamy flavor. It is the ‘je ne sais quoi’ of floral essence flavors. Like an elusive melody, or a word just on the tip of your tongue, the flavor can be tantalizing.

Some call it an acquired taste, like oysters or Sauvignon Blanc. Others just call it sublime. Rose is the ‘delight’ in Turkish Delight, the lady in lady fingers, the aid in lemonade. In Lemon Rose Blossom Water, the rose is an extra, an embellishment of the of citrus, not a condition of it. The paring creates a beautifully enhanced water, balanced and intriguing, but…

What’s in a name? that which we call a rose
By any other name would smell as sweet.