Making a fragrant staple
I used 1/2
cup of dried Pakistani rose petals purchased from Savory Spice Shop because I haven’t loved them in cooked dishes like the curries I’ve tried, where they were a last minute garnish.
The dried petals became a brilliant rose red when put in 1 cup of filtered water, and the water instantly started taking on color and the bowls smelling strongly of rose. To this, I added 80ml of a clean French gin.
Together for about an hour a strong fragrant liquid was released and when strained was a great smelling addition to a cocktail, or as we did for weddings we attended this weekend – to champagne.
