Rose Hydrosol - TCM and more

I was recently enjoying time with a colleague of mine who is a TCM (Traditional Chinese Medicine) practitioner as well as dabbler in general herbs, aromatherapy, and cooking. Eventually the topic of rose and rose hydrosol came up between us and it became a fabulous exchange of ideas, recipes and experiences.

* Add about 1-2 tablespoons (or to taste) of rose hydrosol to a half quart of water (or sparkling water). This makes for a hydrating calorie free spritzer with a twist that also is a gentle liver/spleen/stomach tonic!

* Put that same twisted rose hydrosol in a fine mist spray bottle and have a refreshing moisturizer that combats summer heat, winter cold and generally drying climate control systems.

* Add a tablespoon (or to taste) of rose hydrosol to a batch of sugar cookie dough or vanilla cupcake frosting for an international style gourmet treat the kids will love!

* As a feminine rinse for arousal add 1 -2 tablespoons of rose hydrosol to a cup of lukewarm water and cleanse.

Well ladies and gentlemen, that concludes today's aromatically arousing discussion. Hopefully you will join the ALOF Blog again! :)

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White Rose Saffron & Pistachio Ice Cream

Saffron White Rose & Pistachio Ice Cream

Ingredients

2 C Whole Milk
2 1/2 C Heavy Cream
8 Egg Yolks
2 C Sugar
1 1/2 C Unsalted Pistachio Nuts, chopped
3-4 Tbsp Alba Rose Hydrosol
2 split and scraped Vanilla Beans
1/2 teaspoon Saffron Threads, freshly ground
1 Pinch Salt



Directions

1. In a medium thick-bottomed saucepan, on low heat, while stirring, heat milk and vanilla beans (all parts). Bring to a boil. Set aside 2 Tbsp of the hot milk and add the saffron. Reduce heat on saucepan and continue to simmer very low while stirring occasionally, adding the saffron infused milk when it is a deep yellow hue.

2. While mixture is slowly simmering beat the egg yolks with the sugar until smooth and foamy. Very carefully and slowly, while rapidly stirring with a whisk, add the the milk mixture a few tablespoons at a time at first to the egg mixture (this is called tempering). Continue stirring rapidly while tempering the egg or you will end up with undesirable scrambled egg ice cream.

3. After the 2 mixtures are combined continue heating the mixture on low heat while stirring constantly until thickened. When ready it will be slightly foamy and thoroughly coat the spoon when removed from the custard mixture.

4. Strain the custard mixture into a shallow container and blast chill in the freezer to rapidly, then refrigerate until well chilled.

5. Once the custard is very cold, stir in the cream, alba rose water and chopped pistachios.

6. Pour the custard mixture into an ice cream maker and follow churning directions to finish (or freeze and vigorously stirring every 20 minutes to break up the ice crystals until a smooth texture forms and the mixture is thoroughly frozen).

Snow Rose Iced Sugar Cookies

Snow Rose Cookie Icing:

2 C. powdered sugar
1 Tbsp. milk
3 Tbsp. alba white rose hydrosol

Stirring slowly blend the liquid ingredients into the sugar until you reach the desired consistency. Adjust by adding more liquid to make a thinner icing for piping and reduce amount of liquid to make a thicker icing for spreading.

I highly suggest Alton Brown's recipe for a wonderful sugar cookie made just for icing.

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Organic Alba Rose Precious Water

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Organic Alba Rose Hydrosol

Rosa damascena var. Alba is a descendant of the ancient apothecary rose, Rosa gallica. Used for centuries for skin care, it is lovely just sprayed on the face and body after a shower, or sniffed to be enjoyed anytime to refresh and lighten your spirit. It blends beautifuly into lotions and creams during the "water phase". Mix with some clay for a facial mask, and spritz some hydrosol on after you remove the mask because it's a wonderful toner for your skin, balancing the sebum production.

I love to spray it on my face and pillows before bedtime because it is so soothing and relaxing. I also put a teaspoon in some water for a delicate rose-scented drink. You may add it to coffee or tea, also. Cooking with rosewater is common in the Middle East, and delicious sweets incorporate this natural hydrosol. I just mix some in vanilla cake icing for the lovely flavor it imparts, or sprinkle some over cut orange or melon slices. Yum!

In perfumery, it can be used in place of water when you are creating Eaux de parfums, Eaux de toilettes or colognes. It's a thrifty way to add some rose scent to the fragrance. Some who wish to avoid alcohol use it as a "water perfume" either by itself, or in a blend with neroli, frankincense or other hydrosols. It can be sprayed on the skin or clothing. It will last longer on clothing, up to a few hours.

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