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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.




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