Wednesday, 27 July 2011

Gül Suyu, Rose Water

Who dosnt need something cool and refreshing on a hot day! Rose water is just the thing.  We had these the other weekend on a hot hot day. Floral water with a light, delightful fragrance was just what we needed.  Rose water as a cool drink is one of Turkeys famous sherbets. İt is very easy to make at home.   Can be drunk straight or add some vodka for a bit of a punch.  All you need is a bottle of rose water to start with.  (If you cant find it try looking at an Indian grocer or a Middle Eastern store) Make a simple syrup with 2 cups sugar - 1 cup water.  Boil for 10 minutes, cool and add to a tall glass that is half filled with water and the desired amount of rose water.  Stir well and taste.  Adjust to your palate. Add in some ice and serve.

These photos were taken at a park where they have been selling rose water for generations along with Bicibici and other traditonal delights.  Several years ago it was served over large pieces of ice but they have changed it to meet the changing culture and made a kind of slushy.  Which was lovely but I prefer the more traditional one as a long drink.

If you just cant find rose water but you have a garden full of roses why not make your own.  I have and its very easy to do and very rewarding.  You need to have a pink fragrant climbing rose that you havent sprayed.  Put several handfuls of the petals into a large clear container, fill with water and leave in the sun for a day until the colour is a lovely dark pinkish red.  Drain the water off the petals and add a tbsp of citric acid and store in the fridge.


  1. I get this from the Indian guys at our park here! They use a thick red syrup that is delicious. I tracked it down at the indian grocery store so I could make my own. I have rose liquor, rose nectar, rosewater, and rose pashmak waiting to be combined into something wonderful.

  2. Which park is that? The Turks were in İndia for awhile so some of the dishes are a little similar. All those rose things sound wonderful.

  3. does any one about the origin of using rose water in turkish cuisine?