5 Ingredients or Fewer

Gourmeturca Anatolian Rosebud Tea Garnished with Sugared Rosebuds

September 26, 2019
1 Ratings
Photo by Jessica Volz
  • Prep time 25 minutes
  • Cook time 10 minutes
  • Makes 1 pot of tea and a generous supply of sugared rosebuds
Author Notes

Of all the petaled delights, the rose is their undisputed queen. From the Ottoman Empire to contemporary times, the Anatolian rose produces the world's most coveted rosewater and rose oil. Its fragrance is singular, making it a choice ingredient for an indulgent herbal tea.

Even if you can't venture to Turkey to obtain this prized floral ingredient, the good news is that thanks to the rise of Istanbul-based Gourmeturca.com, Anatolian rosebuds can come to you, wherever in the world you happen to be. As the team at Gourmeturca puts it, "We do not just sell products. We are sending the hospitality, flavors, and culture of Anatolia to different places all over the world." In their view, cultural reach is as much of a priority as is global reach. Gourmeturca's spectrum of jewel-toned treasures, from baklava that shimmers with "edible emeralds" (aka pistachios from Gaziantep) to containers of mouthwatering pistachio-studded tahini halva, everything comes exquisitely packaged and packed, with DHL Worldwide Express shipping priced at just $9.90 (or free for orders of $150 or more).

My favorite way to serve Anatolian rosebud tea is with sugared rosebuds in place of sugar cubes. Floating one (or several) in your tea adds an exotic flourish that is certain to impress. This beverage pairs effortlessly with all types of pistachio delights and is a perfect way to unwind by letting your mind wander to a place where Eastern and Western values have often united along the Silk Road.

Gourmeturca Rose Buds Tea (2.8 oz.): https://www.gourmeturca.com/rose-buds-tea

Pairing suggestions:

Hafiz Mustafa Baklava Assortment from Gourmeturca (26.4 oz.):

Koska Pistachio Tahini Halva from Gourmeturca (7 oz.):

—Jessica Volz —Jessica Volz

What You'll Need
  • For the sugared rosebuds (prepare a day in advance)
  • 3/4 cup Gourmeturca rosebuds
  • 1 large egg white brought to room temperature
  • 3/4 cup granulated white sugar
  • 1 splash lemon juice (optional)
  • For one pot of rosebud tea
  • 5 tablespoons Gourmeturca rosebuds
  • 1 kettle cold water brought to a boil and then cooled slightly
  1. For the sugared rosebuds (prepare a day in advance)
  2. In a small bowl, whisk together egg white with a pinch of sugar (and a small splash of lemon juice, if desired) until frothy and well blended.
  3. Using a soft pastry brush, glaze a rosebud with a thin coat of the egg white mixture and sprinkle all sides with sugar, shaking off any excess. Place on a mesh cooling rack.
  4. Repeat the process for each of the remaining rosebuds.
  5. Let the rosebuds stand uncovered until completely dry. (Sugared rosebuds can be stored in an airtight container in the refrigerator for up to a week.)
  1. For one pot of rosebud tea
  2. Brew tea for at least 10 minutes.
  3. Pour into teacups and garnish with a sugared rosebud or two.
  4. Best enjoyed with pistachio baklava or halva. The sugared rosebuds will supply added flavor and just the right amount of sweetness.

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