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Nielsen Massey Rose Water 60ml

Online Stock Level: 190
UK Mainland Delivery From £2.99
(Order by 3PM Mon - Fri for Next Day Delivery)
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This sweet scented water is a steam distillate made from the purest rose petals. Its delicate floral notes are perfect additions to Middle Eastern, Indian and Greek foods such as baklava or rice puddings and are wonderful accents to delicate French pastry glazes and creams. Rose Water can flavor sugars and cookies for tea time and can be served as a beverage in sweetened hot water or milk. Rose Water has an affinity for vanilla, cream, white chocolate, rice and mild cheeses such as Brie or cream cheese. Rose water is a steam distillate made from the purest rose petals. (Note: product contains propylene gylcol.)

Ingredients: Propylene Glycol, Alcohol (40%), Rose Oil, Natural Flavors.

Nutrition Facts Courtsey of

Serv Size 1 tsp (5ml) 
Serving Per Container Varies On Product Size

Amount Per Serving
Calories 15Calories fom Fat 0
% Daily Value*
Total Fat 0g0 %
Saturated Fat 0g1 %
Trans Fat 0g
Cholesterol 0mg0 %
Sodium 0mg0 %
Total Carbohydrate 0g0 %
Dietary Fiber 0g0 %
Sugars 0g
Protein 0g0 %
Vitamin A 0%Vitamin C 0%
Calcium 0%Iron 0%

*Percent Daily Values are based on a 2,000 
calorie diet.

Flammable, keep away from fire. For food use only. Sealed for your protection. Do not refrigerate. Store in a cool, dry, dark place.

Why not use Rose water from Neilsen Massey to make this delightful jam recipe provided courtesy of


The rosewater in this simple recipe gives an added floral note to this summer jam. 


  • 1kg raspberries
  • 1 kg Tate & Lyle Fairtrade Jam Cane Sugar, warmed in oven
  • 3 tbsp rosewater
  1. Put the raspberries into a preserving pan or large heavy casserole and simmer in their own juice for 5 minutes, stirring from time to time until soft.
  2. Stir in the Tate & Lyle Fairtrade Jam Cane Sugar and continue to stir until the sugar has dissolved. Boil rapidly for approximately 15 minutes or until setting point is reached. To test the jam, remove the pan from the heat while you are testing to prevent over-cooking. Either use a thermometer and when it registers 110ºC, the jam will be ready or alternatively, you will need two chilled saucers. Drop a teaspoon of the jam onto the sauce and push a finger across the jam. If the surface wrinkles it has reached setting point. If not, boil for another 5 minutes.
  3. Take the pan off the heat, remove any froth with a slotted spoon then stir in the rosewater. Leave to stand for 15 minutes.
  4. Meanwhile prepare the pots, they must be thoroughly clean. After washing they can be  put in a low oven to dry and keep warm
  5. To fill the jars, transfer the jam to a jug and pour into the jars to within 1cm from the rim. Cover with a waxed disc then seal with cellophane or a screwtop lid. Finally label the jars.
  6. TIPS:

    Omit you can buy packs of discs and cellophane from cookshops always pour hot jam into warm jars.

    For best results, store jams in a cool dark place.

    Frozen raspberries can also be used to make this jam, just tip them into the pan and allow a little longer for them to defrost and the juices run.

Nielsen Massey Rose Water 60ml

Nielsen Massey Rose Water 60ml
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