Rosewater is simply the water distilled from roses. Often used as a facial toner, it’s very popular in Middle Eastern recipes, and you can also add rosewater to vegan ice-cream, icing/frosting or cocktails and drinks. Here are some nice recipes to try. Steenbergs makes nice organic rosewater in zero waste glass bottles. Made with freshly picked petals from a Bulgarian rose farm, try it on fruit salads and in chocolate puddings.
These Vegan Rose Water Cupcakes (Full of Plants) are very decadent. Use vegan palm-oil-free butter for the frosting. These are gluten-free with brown and white flours, sweetened with maple syrup and coconut sugar.
Rosewater & Saffron Vegan Ice Cream is from the book Incredible Vegan Ice Cream Recipes. It’s made with coconut milk (saffron is very expensive, so just leave it out if you’re on a budget).
