ROSE WATER

Rose water is a flavoured water made by steeping rose petals in water. It is the hydrosol portion of the distillate of rose petals, a by-product of the production of rose oil for use in perfume. Rose water is also used to flavour food, as a component in some cosmetic and medical preparations, and for religious purposes throughout Eurasia.

Rose syrup (not to be confused with rose hip syrup) is a syrup made from rose water, with sugar added.

In Middle Eastern cuisines, rosewater is used in various dishes, especially in sweets such as Turkish delight, nougat, and baklava. Marzipan has long been flavoured with rose water.

Rose water is a common ingredient in Cypriot pastries. Bakers use it, for instance, in creating the syrups for baklava and daktyla (lady's fingers). Mahalepi, the cool, translucent pudding, is often drenched with rose water to add scent and sweetness and a lovely pink glow.

Mahalepi is very simple to make as it requires only a handful of ingredients. In Cyprus, this cool & creamy dessert is traditionally topped with a deep pink rose syrup called triantáfyllo.

Triantafyllo (rose cordial) is a syrup produced in Cyprus which is mainly used as a sweetener on desserts, such as Mahalebi or to flavour ice cream.    Cypriots used to love it. .