Flower waters and extracts provide a light flavor to something that wasn’t there before. You can take the simplest item and take it up a notch. I love that.
Lately I have gotten into this kick with using flower waters, more specifically orange flower water and Rose flower water in my baking (and a few cooking adventures). I love the flavor that the flower waters give to treats that wasn’t there in the original recipe – it’s just an added bonus to an already delectable treat.
I have been hearing people talk about them for sometime and I knew I wanted to try out cooking with them, but I hadn’t found anywhere locally that had them, so I had to go online as usual. When they arrived, I was hooked and have since expanded my waters to extracts and am anxiously awaiting April 26 when I will be sharing a recipe I tried with Jasmine Water. It was amazing. I have several others that I have made with orange water including a chocolate cake that was absolutely divine, and the rose water I have used in morning muffins a few times and even pancakes last weekend – amazing and I will share the recipes soon. I love that they are so versatile and work in almost anything.
My favorites I have found to use in my baked goods are orange flower, rose, lavender and jasmine, but there are so many others that are worth trying too. I also just recently figured out I can make my own waters by using flower extracts. It’s about a Tbs. of extract to about 2 c. water or more if you don’t like such a strong flavor, but I do. And as you all know, I like making my own stuff. So this works well.
Have you tried using any flower water or extracts in your baking? How were your results?
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