Flower Water

Rose water and orange blossom water – fragrant flavourings that give baklava, muhallebi, lassi and pastries their classic Middle Eastern aroma.

How to use flower water

Flower water is distilled from rose petals or orange blossoms and is an essential ingredient in Middle Eastern and Persian desserts. A couple of teaspoons is enough to add aroma and flavour.

  • Rose water – in baklava syrup, muhallebi, lassi, ice cream and cordials
  • Orange blossom water – in biscuits, maamoul, custards and coffee

Find more baking ingredients in Baking Supplies.

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