roshizzle syzzrup

October 12, 2005 4:16 PM

I have a bottle of (violently pink) rose syrup, and (having never used the stuff before) no idea what to do with it. Suggestions, please?
posted by casarkos to food & drink (16 comments total)

Ice cream.
posted by Speck at 4:21 PM on October 12, 2005

It's good on fruit salad or in a mixed drink like a bellini. I bet it would be nice added to whipped cream or a simple shortbread-type cookie recipe, too.

It's not really the most versatile of flavors and you don't need very much, so you'll probably have the bottle for quite a while ;)
posted by bcwinters at 4:25 PM on October 12, 2005

A lot of Lebanese restaurants put rosewater in their tea.
posted by atchafalaya at 4:34 PM on October 12, 2005

drizzle over pudding or custard
posted by pmbuko at 4:57 PM on October 12, 2005

Lebanese restaurants put rosewater in EVERYTHING. When I was there a few years ago, every single dessert we had was rosewater flavoured... flan, ice cream....
posted by Lotto at 5:05 PM on October 12, 2005

Mix it with water or club soda and drink over ice. Mix it with milk and drink over ice. That's how Malaysians serve it. I agree with bcwinters, though. This bottle will probably last you awhile.
posted by arcticwoman at 5:16 PM on October 12, 2005

It's ubiquitous (and delicious) in Southern Italian and Sicilian pastry.
posted by TimeFactor at 5:26 PM on October 12, 2005

Baklava
posted by caddis at 6:11 PM on October 12, 2005

Think I may need a bit of clarification here - is rose syrup the same thing as rosewater? More concentrated?
posted by casarkos at 6:30 PM on October 12, 2005

I think rose water has no sugar. I am not sure which has a stronger rose flavor and aroma.
posted by caddis at 6:32 PM on October 12, 2005

Rosewater and rose syrup are verrry different things. Rose syrup is far more concentrated and has a sharper taste.

To get an idea, here's a recipe for making rose syrup from rosewater.
posted by bcwinters at 7:26 PM on October 12, 2005

Is this pink "rose syrup" or "Rose's" syrupy pink stuff. If it is the latter, then its probably grenadine.
posted by Good Brain at 8:43 PM on October 12, 2005

It's for cocktails.
posted by klangklangston at 9:30 PM on October 12, 2005

Make marzipan christmas pigs.
posted by springload at 4:27 AM on October 13, 2005

Bong flavoring?
posted by tr33hggr at 7:22 AM on October 13, 2005

I was in a fugue state when I wrote the earlier comment about Southern Italian and Sicilian pastry. The ubiquitous ingredient I was thinking of is orange flower water, not rosewater.
posted by TimeFactor at 5:08 PM on October 13, 2005