Our Rose Spice Drops bring only the perfume of rosewater and no extra water content, so a single drop stands in for half a teaspoon of rosewater without thinning an icing, a glaze or a sugar syrup.

Inside the bottle, rose extract makes up 17% of the blend, rounded out with geranium and palmarosa, two plants whose own scent carries a rose note, a long-standing way of building a fuller natural rose flavour. An emulsifier lets it mix evenly into water-based and fat-based recipes.

How to Use Rose Spice Drops 

Start with one drop and no more. Rose turns soapy when overdone, so add the next drop only after tasting. Where a recipe lists rosewater, swap each half teaspoon for a drop: fondant and glacé icing, macaron shells, poaching syrups and sorbet bases all suit it. In ganache, add it after the emulsion has formed, and in cake batters along with the other liquids. A tightly closed bottle kept in a cool, dry cupboard away from sunlight will last for up to three years. At one drop a time the 5ml bottle goes a long way, while the 100ml suits kitchens that work with rose every week.

Pairings and Ideas 

Raspberry, pistachio and white chocolate are rose's natural companions; lychee, cardamom and lemon take it in a Middle Eastern direction.

• Rose and raspberry macarons
• Turkish delight and rose fondants
• Rose and pistachio cake
• Rose-scented white chocolate ganache
• Valentine's Day truffles and bonbons
• Rose and lychee sorbet