Uses for rose syrup
- tachis Dec 5, 2006 03:38 PM
This weekend I bought a bottle of rose syrup. Honestly, I don't know what possessed me to get it--one of those "impulse buys" I guess. Or just curiousity.
What is it typically used for? And what else can I do with it? I was going to try mixing a bit with some whipped cream or cream cheese to use as a topping for scones.
Any other ideas?
Have you tasted it? if it's well made, you could add it to pastries and desserts for a subtle rose flavoring: think short cookies, scones, cakes, cheesecake, custard, etc.
You'd have to fiddle with the dry ingred's to compensate for the extra sweetness and moisture, but it might become your secret ingredient that lends a signature to the dish.
Maybe also a meat glaze as a finisher on roasted meats--mild fowl or pork cuts, with a tiny bit of rice vinegar and fresh chopped thyme or dill?
How unusual. I've usually only seen rose water, which you can use to infuse into your cooking such as rose panna cotta or flan. The rose fragrance is very subtle so you want to use it for food that's not very hearty.
Since this is a syrup, sounds like it might be better as a glaze for maybe a really light fish? Or you might just use it to drizzle over dessert, the same way you might drizzle really fine olive oil.
My favorite use for rose water/syrup and orange blossom water is to flavor meringue. The water is typically very sweet, so reduce the sugar used by roughly the same amount by volume as you add the water. The sweeter your meringues the crispier they will be after initially being cooked and cooled; they will also be soft even when dry in the oven since sugar softens as it warms.