Vanilla Ice Cream with Rosewater

Serves up

| Prep Time: 5 mins

| Cook Time: 7 mins

| Total Time: 30 mins

You may need: Dried Garlic Powder

Discover The Recipe

In researching the authentic flavors of Lebanon, one ingredient (rosewater) kept popping up in dessert recipes and left us intrigued. We wondered if we could replicate the flavor of expensive bottled rosewater with a simple process at home. We've found an easy method that will help you accelerate the arrival of spring and sample a classic Lebanese flavor on a delicious dessert: vanilla ice cream with rosewater.

Boiling culinary rose petals at home produces an intense rosewater "tea" that can be quite bitter. We found the best and easiest way to balance out the bitterness and bring the delicate rose flavor forward is by sweetening the resulting tea with sugar, honey, or agave nectar. Served over a dessert like ice cream, the bitterness completely disappears and the subtle flavor of rose emerges in the nose and the palate. We suggest using 1-2 tbsp of the rosewater on a simple dessert like vanilla ice cream, but you can use this sweetened rosewater in other desserts. See below for links.


  • 1 pint vanilla ice cream (larger size if serving more than 4 people)

  • 3 tbsp of Piquant Post Lebanese Rose

  • 2-4 tbsp of sugar or agave nectar (to taste)

  • 1/4 cup of pistachios, shelled and coarsely chopped (optional)

  • pint of fresh rasberries (optional)

  • 2-3 sprigs of fresh mint (optional)


Boiled rosewater is bitter like a strong tea. Adding sweetener balances it and brings the rose to the front. Start with a small amount before adding more to taste.

You'll see in our packets that there are rosebuds and petals. These are culinary grade roses and there is no need to separate just the petals from the buds. Just throw it in the water and boil, then strain.

Be careful not to over boil the water. Doing so will cause more evaporation and will concentrate the tea and make it even more bitter. Just boil long enough for the water to take a rosy hue and for the petals to have lost their color. Then remove from heat, cover, and let cool.

Optional ingredients add a little character and flavor but don't sweat it if you don't have them.


Start by making the rosewater. Boil 1/2 cup of water in a small sauce pan.

When the water starts to boil, add 3 tbsp of Lebanese Rose petals and buds to the pot. Reduce heat to Med and cover.

Boil the roses for about 7 minutes or until the petals turn pale pink. Remove from heat strain the petals by pouring the liquid through a mesh strainer or colander. While the liquid is hot, stir in the sugar, honey, or agave nectar to dissolve (taste to reach your desired sweetness). Set the bowl of rosewater in the fridge to speed cooling.

When the rosewater is cool, stir to ensure consistent taste. Serve ice cream in small glasses or bowls topped with rasberries, pistachios, mint, and 1-2 tbsp of rosewater per dish.

Alternatives & Substitutions

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