It was one of those gorgeous days that makes you grateful to be alive. The light had that soft, golden quality it only gets this time of year, and I decided to go for a walk.

As I breathed in the crisp air and admired the beauty around me, I noticed a rose bush, nearly bare now, with just two blooms left. And I stopped.

You’ve probably heard the saying, “Stop and smell the roses.” I actually did (it’s a motto I try to live by). Their fragrance was faint but lovely, and their colors were still vibrant, delicate, and full of life. For a few quiet moments, I just stood there, reminded of how important it is to pause - to appreciate the small, beautiful things that surround us every day. Whether it’s nature, a shared meal, a loyal pet, or the people who enrich our lives, these moments nourish the soul.

And that’s when my mind wandered to another way roses can touch our lives - through taste.

Most people think of roses as ornamental, but for centuries they’ve also been used in cooking. Rose water, made by distilling rose petals, carries the flower’s subtle aroma into everything from desserts to drinks. Its story goes back over 2,000 years to ancient Persia (modern-day Iran), where it was first used for perfume and medicinal purposes. From there, it found its way into Middle Eastern kitchens and ceremonies, then into Europe via the Crusaders, becoming a prized luxury of the aristocracy. Eventually, it made its way to America, appearing in cookbooks as early as 1796.

Today, rose water remains a beloved ingredient, especially in Middle Eastern and Mediterranean sweets. It adds a whisper of floral elegance - delicate but unforgettable.

One of my favorite ways to use it is in a classic Italian dessert: Panna Cotta. Traditionally flavored with vanilla, I like to give it a gentle twist with rose water. The result? A silky, fragrant custard that feels as luxurious as it tastes.

Rose Water Panna Cotta

Serves 8

Ingredients

• ¼ cup cold water

• 2 ½ tsp unflavored gelatin (about 2 packets)

• 3 cups whipping cream

• ¾ cup sugar

• 1 ½ tsp rose water (available in Middle Eastern markets)
  
  

Instructions

1. Sprinkle gelatin over cold water in a small bowl and let it soften for about 2 minutes.
   
   

2. In a small saucepan, bring about an inch of water to a boil. Place the bowl of softened gelatin over it (like a double boiler) and whisk until the gelatin dissolves. Set aside.
   
   

3. In another saucepan, heat cream and sugar over medium heat until the sugar dissolves. Remove from heat.
   
   

4. Stir in the rose water and dissolved gelatin until fully combined.
   
   

5. Divide the mixture into 8 ramekins or wine glasses. Cover and chill for at least 6 hours, or overnight.
   
   

To Serve:
Top with a dollop of whipped cream, a few dried rose petals (available in Middle Eastern markets), and a sprig of mint. Enjoy!

Chef's Note:
Once you master the base, you can easily experiment- try vanilla, orange blossom water, coconut extract, or even a touch of your favorite liqueur.

Sometimes, all it takes is a walk and two roses to remind you that beauty, and flavor, are everywhere if we just take the time to notice. 🌹