Rose water is one of the oldest and most universally beloved of all floral essences, its gently intoxicating fragrance and subtly sweet flavour carrying the concentrated essence of the damask rose into the kitchens, patisseries, and confectioneries of culinary traditions spanning from Persia and the Middle East to India, Turkey, Morocco, and the French patisserie. Produced by steam-distilling fresh rose petals to capture their volatile aromatic compounds in water, quality rose water carries a genuine floral character of extraordinary refinement — delicate and romantic but with a persistent presence that transforms any dish it touches. Lioncroft's Rose Water is produced to deliver the authentic, high-quality floral character that great culinary applications demand.

The uses of rose water in cooking span an extraordinary range of traditions and preparations. In Indian cooking, it is added to biryanis, lassis, and kulfi for its distinctive floral note, used to perfume rice puddings and kheer, and incorporated into the syrup for gulab jamun — whose very name (gulab meaning rose) references the essential role of rose water in the preparation. In Middle Eastern and Persian cooking, rose water is fundamental to the making of baklava, Turkish delight, and rice puddings. In French and European patisserie, it perfumes macarons and delicate cream fillings with a romantic, floral elegance. Available in 180ml, 190ml, and 250ml sizes, Lioncroft's Rose Water is the quality choice for any cook who loves the magic of this ancient, beautiful ingredient.