The distinctive taste of rose water is one many people associate with Turkish delight. But, there are, in fact, a myriad of ways to experiment with this unique flavour in sweet and savoury dishes alike – it works particularly well in combination with both bitter and sweet notes. Traditionally used extensively in Middle Eastern cooking, rose water has made its way into many cuisines and we think it’s a beautiful ingredient to incorporate into your Valentine’s Day celebrations. It’s made by steeping rose petals in water and a little goes a long way!
Recipe and styling by Claire Ferrandi
Photograph by Dylan Swart
- 250g double-cream yoghurt
- 7 fresh figs, roughly chopped + 1 fig, thinly sliced, to serve
- 5ml (1 tsp) rose water
- ½ x 400ml tin coconut milk
- fresh mint leaves, to garnish
- rose petals, to garnish (optional)
Blitz all of the ingredients together in a blender until smooth.
Press the extra fig slices around the sides of 2 glasses and fill with the smoothie.
Serve garnished with mint leaves and rose petals, if desired.