Rosewater
I am in Provence, and it’s rose season here in the South of France. After all the April showers in New York and Oxford, the May flowers finally ring true. For this month’s The Secret Ingredient on Serious Eats, I showcase one of my favorite (and coincidentally very French) ingredients: rosewater.
Rosewater and Melon Salad with Mozzarella and Crispy Prosciutto
I begin with a salad of matching boules of cantaloupe, watermelon, and mozzarella, tossed with a rosewater vinaigrette, and topped with crisp Jambon de Bayonne. Next, jewel-ripe raspberries and blackberries spooned over with a lacy rosewater sabayon. And finally, to drink, a rosy rose–rose wine spiked with rosewater, in a glass rimmed with rose petal sugar.
Berries with Rose Sabayon
Spring is here; and finally, it is time to stop and smell the roses.
Rose Kir
Bon app!
Provence Rose
What a perfect meal for late Spring! Its all so magical. These are such wonderful ideas for lovely dining.
I love anything with rose – there’s just something so romantic and whimsical about it. Try out this recipe for Sufi Clouds of Rose for a light and delicious dessert or this Silky Eggplant Dip with Herbes de Provence with a hint of rosewater for a tasty appetizer.
Or if you’re just looking for a quick afternoon refreshment, there’s always Rose Mint Soda. So many ways to enjoy!