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Lavender and hibiscus give a sweet and floral fragrance to this traditional lemonade.
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Colorful flower-infused simple syrups have many uses. Strong and sweet, they are best used as bases in other recipes, such as sorbets or drink mixes.
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Dress up traditional sangria by adding green and red grapes, plus diced apple, lemon and lime to a sparkling pink mix of rum, brandy, white Zinfandel wine, and lemon-lime flavored soda.
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Crisp light meringue cookies, made without flour, have the exotic flavors of roses and cardamom.
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This recipe is by Bryan Miller and takes About 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Rose water adds a lovely flavor to these tender raspberry scones you'll want to serve warm with a cup of tea.
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This recipe is by Melissa Clark. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: mango, yogurt, milk, sugar, rose water
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This cocktail recipes contains an unusual but complementary combination of watermelon, rosemary, vodka, and Licor 43.
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Get Rose Sangria Recipe from Food Network
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Get Rose Spritzer Recipe from Food Network
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Get Rose Sangria Spritzer Recipe from Food Network