The Foodie’s Flower – 3 Yummy Recipes to Make With Rose Buds
What is it that brings out the aroma, colour, flavour and texture to your dishes? What else but rose buds! Yes, this edible flower can be mixed with any dish or beverage to enhance its taste. But can you use rose buds in cooking? Of course, you can.
Here are just 3 of the many recipes that make use of rose buds. Try one or all of them today!
1. Rose Bud Milk Pudding
- 2 cups milk (500ml)
- ½ cup sugar (100 gms)
- 3 Tbsp. cornflour
- 1 Tbsp rose water
- Rose buds, rose petals and pistachios as garnish
1. Heat 2 cups of milk In a saucepan. Turn to medium heat only.
2. Put the sugar, rose water and cornflour.
3. Beat until the milk begins to thicken without burning it.
4. Remove from heat.
5. Pour the mixture equally into 4 glass bowls.
6. Leave them at room temperature for 30 minutes then chill for 2 hours.
7. When the mixture has totally thickened, flip it over on a dish.
8. Garnish with your favourite rose buds, rose petals and pistachios.
2. Rose Bud Cocktail (1 Serving)
Ingredients for the Cocktail
- 1 oz. gin
- 1 oz. dry vermouth
- 3/4 oz. fresh lemon juice
- 1/2 oz. St. Germain (elderflower liqueur)
- 1/8 tsp. rose water
- 1 piece food-grade rose bud
- Ingredients for the Ginger Syrup
- 1 piece 3” ginger (peeled and sliced thinly)
- 1/2 cup sugar
- 1/2 cup water
1. To make ginger syrup, combine sugar and water in a saucepan.
2. Bring to a boil.
3. Simmer for 5 minutes over low heat.
4. Strain syrup into a bowl.
5. Set aside.
6. Throw away the ginger.
7. To prepare the cocktail, mix together all the liquid ingredients – gin, vermouth, lemon juice, St. Germain, and rose water.
8. Add the ginger syrup.
9. Pour into an ice-filled cocktail shaker.
10. Shake vigorously until the external side of the shaker becomes frosty (30 seconds).
11. Strain straight into a martini glass.
12. Garnish with a rose bud or rose petal.
3. Hot Rose Chocolate
- 4 tbsp rose buds
- 1 tbsp damiana
- 1 tbsp milky oats
- 8 oz milk (your choice)
- 4 tbsp cacao/unsweetened cocoa powder
- 2 to 4 tbsp maple sugar
- 1 tsp vanilla bean powder
- 1/2 tsp ginger powder
- 1/4 tsp salt
- 1/8 tsp cardamom powder
- 4 tbsp vanilla extract
- 2 to 4 droppers kava kava tincture
- 12 oz water
1. Simmer water in a pan.
2. Put the rose buds, damiana and milky oats.
3. Switch off the heat.
4. Wait about 10 minutes and strain the herbs.
5. Combine milk and the tea; warm it up in a pan.
6. Add cacao, maple sugar, vanilla bean, ginger, salt and cardamom; whisk well.
7. Divide the mixture into 2 mugs.
8. Pour vanilla extract and kava kava tincture into each mug.
9. Add a teaspoon of rose water for an improved flavour. (Optional)
Remember, rose buds lose their aroma fast under direct contact with sunlight. That said, the flowers have to be picked before the sun rises. And to make sure that the edible rose buds you are buying are pesticide-free, buy only from legit sellers like Saffron and More.