I am in Provence, and it’s rose season here in the South of France. After all the April showers in New York and Oxford, the May flowers finally ring true. For this month’s The Secret Ingredient on Serious Eats, I showcase one of my favorite (and coincidentally very French) ingredients: rosewater.
I begin with a salad of matching boules of cantaloupe, watermelon, and mozzarella, tossed with a rosewater vinaigrette, and topped with crisp Jambon de Bayonne. Next, jewel-ripe raspberries and blackberries spooned over with a lacy rosewater sabayon. And finally, to drink, a rosy rose–rose wine spiked with rosewater, in a glass rimmed with rose petal sugar.
Spring is here; and finally, it is time to stop and smell the roses.