Other Flower Waters

Appears in

Oxford Companion to Sugar and Sweets

Oxford Companion to Sugar and Sweets

By Darra Goldstein

Published 2015

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In Thailand flowers such as jasmine are picked at sunset when their fragrance is at its best and then steeped in cooled, previously boiled water overnight. This infused water is a traditional way of serving drinking water in Thailand, as well as an important ingredient in Thai desserts and sweets.

In Tunisia rose geranium flower water is popular in drinks, confections, pastries, and mhalbiya, a cake made with rice and nuts.

Ylang-ylang is added to ice cream in Madagascar, and in South East Asia it is used in sweets and soft drinks.