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:
The apples when making apple pie
A glass of bubbly
Icing sugar and lemon when making a cake glaze
A bowl of raspberries or strawberries
Moroccan lamb or chicken tagines
Curried chickpea soup
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.