Rosewater with Melon Cooler Drink
Although you can buy rosewater from good cookery shops, delis, and pharmacies, it’s not widely used. It’s even more unusual for people to eat rose petals. But these wonderful plants have been used medicinally for more than 5,000 years by the Chinese as well as in the ancient cultures of Greece and Rome.
Rose-petal jam has been enjoyed as a gourmet treat since the days of Elizabeth I – now here’s your chance to see what all the fuss is about. Remember: only roses that smell good will taste good; also pick the petals before they start to fall by themselves.
Like all melon drinks, this is a delicious cooler, enhanced by the heady aroma and taste of roses.
1 small melon (any type will do)
200ml or 7fl oz rosewater
Small handful rose petals
1. Peel and de-seed the melon.
2. Cut into chunks and whizz in aor food processor.
3. Add the rosewater and whizz again briefly.
4. Wash the rose petals and put half in the bottom of two glasses.
5. Top with the juice.
6. Serve with the rest of the petals scattered on top.
Rose petals contain astringent cleansing and antiseptic tannins as well as the volatile essential oils which provide the perfume.
Most melons are not rich in nutrients, although the deep-yellow and orange varieties contain betacarotene and other carotenoids. Though you can use any melon for this recipe, the strongly aromatic varieties do tend to submerge the more delicate perfume and flavour of the rosewater and petals.