18 rosewater recipes

Try this scrumptious side dish made with pistachio nuts, cinnamon and rosewater syrup.

Silky rose-scented candy squares dusted in powdered sugar, made with cornstarch and cream of tartar. Customize with pistachios, almonds, or fruit flavors for an authentic Middle Eastern sweet.

Pineapple, banana and cantaloupe pooled in a coconut milk and brown rice syrup glaze, scented with rosewater. Light tropical fruit salad with a Southeast Asian twist.

Nothing expresses the German love of edible art more succintly than marzipan candies, which are shaped into piglets, cats, poodles, flowers, fruit and all sorts of other objects. They are delicious to eat, too.

Sherbat is a fragrant Indian lemon cooler with fresh lemon juice, sugar, crushed ice, and rose water. A refreshing, floral drink served in frosty glasses. Ready in 20 minutes with just 5 ingredients.

Indian lassi panna cotta: silky Italian-style set cream infused with cardamom and rose water, topped with crushed pistachios and toasted coconut. A cross-cultural make-ahead dessert.

Crisp biscotti soaked in flavored simple syrup until soft, then topped with fresh whipped cream and fruit. A quick Italian-inspired dessert with endless variations.

Lebanese Baklawa Be'Aj features phyllo squares shaped into lily petals around an egg-white walnut and almond filling, soaked in rose water and orange blossom syrup. A showstopper pastry for special occasions.

Greek almond cookies shaped like little pears, scented with lemon and rolled in powdered sugar. A delicate confection perfect for special occasions and gift-giving.

Mediterranean almond cookies made with ground almonds, egg whites, and candied cherries. Low-temperature baked treats dusted with powdered sugar and optional rosewater.

Chewy Greek almond macaroons made with ground almonds, egg whites, and fragrant rosewater create gluten-free cookies dusted with powdered sugar.

Sweet spinach tart with wine-steamed spinach cooked in rosewater, sugar, and cinnamon, filled into a pie shell and topped with fresh sliced strawberries. A medieval-inspired dessert that's surprisingly beautiful.

Shereen Polo is a Persian jeweled rice pilau with saffron, julienned carrots, orange peel, almonds, pistachios, and rose water in sugar syrup. Served with crispy tahdig and a side of chicken stew.

Golden saffron cake with rose water and pistachios, soaked in vanilla sugar syrup and cut into diamonds like baklava. A fragrant Middle Eastern-inspired low-fat dessert.

Old-fashioned raspberry cream custard with orange flower water and mace, cooked gently in a double boiler. A silky British dessert that tastes like something from a Georgian-era kitchen.

Instead of rice, this Christmas pudding is made with pearl barley, cinnamon and sugar. Pearly barley makes the pudding taste delicious and creamy while provides lots of goodness. Serve it with some chopped nuts and rose water if needed.