Foods to infuse with flower waters for Mother’s Day

I have a serious love for flower waters or essences, in particular rose-water and orange blossom water. I think my affection for them developed when I was little; I loved those little perfumey pink musk sweets that we used to pretend were pills for a first-aid box.

My gran often used to keep a bottle of rose-water in the fridge and use it as a toner on her face and the fragrance of rose lingered around the house. A drop or two often find their way into food when I cook. I’ve made a list of my favourite combos – with Mother's Day coming up, I’m sure some of these will make your mom very happy.

Add a few drops to:
Muffin batter
The apples when making apple pie
Lemonade
A glass of bubbly
Icing sugar and lemon when making a cake glaze
Fruit salad
Yoghurt
Black tea
Panna cotta
Ice cream
Dark-chocolate sauce
A bowl of raspberries or strawberries
Jellies
Plum crumble
Strawberry smoothies
Moroccan lamb or chicken tagines
Tzatziki
Curried chickpea soup
Meringues

Also remember that edible flowers can be used to decorate tarts, salads, drinks, cakes and desserts. Make sure they are edible and properly washed. The best are pansies, roses, violets, nasturtiums, carnation petals and the flowers from herbs.