I do, however, adore cooking with rosewater. It adds a little botanical intrigue to recipes and, really, doesn't actually taste like roses. Here are a few recipes from my blog...
Muhammar (Bahrainian Sweet Rice)
This sweet, sticky rice seemed an odd pairing with spicy fish on our tabletop travel to Bahrain. But it was actually quite delicious.
Couronne De L'Épiphanie (Spanish Epiphany Bread)
Last January we ended our Feast of Befana with this Spanish Epiphany Bread.
I made this tomato jam for a Moroccan-flavored birthday party for Jake a few years back.
And probably our favorite combination of flavors with rosewater is rosewater+raspberry. Here's my version of the...
Triantafyllo Cordial from Cyprus
Do you like to cook with rosewater? If so, I'd love to hear your favorite recipe. Leave a comment or email me directly at constantmotioncamilla [at] gmail [dot] com. Or find me on twitter: @Culinary_Cam.