Rosewater Martini Food

BLOOD PLUM AND ROSE WATER MARTINI

Blood Plum and Rose Water Martini image

Posted for ZWT. From a Moroccan recipe article in our Australian Delicious Magazine. Sugar syrup will keep for up to a month in the fridge.

Provided by Jewelies

Categories Beverages

Time 15m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup caster sugar
1/3 cup vodka
1 tablespoon lemon juice
2 teaspoons rose water
1 pinch of edible dried rose petals (optional)
ice cube
rose petal (to garnish)
100 g fresh blood plums, flesh chopped (or)
100 g canned plums
3 teaspoons caster sugar

Steps:

If using fresh plums, simmer plums, 3 teaspoons sugar and 3 teaspoons water in a small pan over medium heat for 4-5 minutes to soften.
Puree cooked or canned plums, then strain through a sieve to give about 1/4 cup.
Dissolve the sugar in 1/4 cup water in a pan over low heat, then bring to boil over high heat.
Remove pan from heat and cool sugar syrup completely.
Meanwhile chill 2 martini glasses.
Combine the plum puree, vodka, lemon juice, rosewater, dried petals (if using) and 1 Tablespoon sugar syrup in a cocktail shaker with ice.
Shake, then strain into martini glasses.
Float a fresh rose petal in each glass and serve.

Nutrition Facts : Calories 351.3, Fat 0.3, Sodium 0.5, Carbohydrate 68.4, Fiber 1.4, Sugar 66.3, Protein 0.7

ROSEWATER MARTINI

Rosewater Martini image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 4

Ingredients

splash of Vodka
splash of Rosewater
splash of Banfi Brachetto Rosa Regale sparkling Rose
Ice

Steps:

Pour a splash of vodka into a large glass full of ice and add a splash of rosewater.Pour into shaker and shake until the outside of the shaker sweats. Pour into martini glasses. Add a splash of Banfi Brachetto Rosa Regale sparkling Rose to each glass.

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