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WATER. That liquid substance of which the sea, the rivers, and creeks are composed.
     2. A pool of water, or a stream or water course, is considered as part of the land, hence a pool of twenty acres, would pass by the grant of twenty acres of land, without mentioning the water. 2 Bl. Com. 18; 2 N. H. Rep. 255; 1, Wend. R. 255; 5 Paige, R. 141; 2 N. H. Rep. 371; 2 Brownl. 142; 5 Cowen, R. 216; 5 Conn. R. 497; 1 Wend. R. 237. A mere grant of water passes only a fishery. Co. Lit. 4 b.
     3. Like land, water is distinguishable into different parts, as the sea, (q.v.) rivers, (q.v.) docks, (q.v.) canals, (q.v.) ponds, q v.) and sewers, (q.v.) and to these may be added at water course. (q.v.) Vide 4 Mason, R. 397 River; Water course.

References in periodicals archive ?
Rose water is the hydrosol portion of the distillate of rose petals, a by product of the rose oil for use in perfume.
2 Once cool, blend the flavoured water, mint leaves, rose water, sugar syrup, lemon juice and ice cubes until smooth.
Mix two tablespoons of liquid glycerine (available in pharmacies and supermarkets) with a few drops of rose water and about a teaspoon of lemon juice.
1013), known to the West as Albucasis, described the distillation of vinegar in an apparatus similar to that used for rose water, adding that wine could be distilled in the same way.
Add the icing sugar and rose water and continue to whisk, just until combined.
Whip the cream until very softly whipped, then fold in the yoghurt, remaining honey and rose water.
500g rhubarb, cut into thumb-sized pieces 100g caster sugar 3 tbsp rose water or orange juice FOR THE CRUMBLE TOPPING 110g softened butter, cubed 110g caster sugar 180g flour 1 tsp dried ginger 60g pistachio nuts 1 Pre-heat the oven to 180C/160 fan/Gas Mark 4.
Turkish Delight Tea -infused cake Carli-Jayne McNaught at The Olde Young Tea House, Middlesbrough FOR THE CAKE 200g dark chocolate (80%) 200g caster sugar 200g butter 200g ground almonds 5 eggs 3 tablespoons of turkish delight tea - available from the Olde Young Tea House 2 teaspoons of rose water FOR THE FROSTING 3 bars of turkish delight 140g butter 280g icing sugar 2 teaspoons of rose water touch of red food paste 1x 10" cake tin 1x 10' piece of baking paper a tea strainer Preheat oven to 180c In quite a large pan pop in the butter and tea leaves and melt on a low heat - I said low
ZOULBIA 9 oz (255 g) Corn Starch 9 oz (255 g) Kefir Cheese 1 1/4 Cup Sugar 3 Tbsp Rose Water 1/4 Cup Rose Water 3 Tbsp Honey 1/2 Tsp Citric Acid 1/2 Tsp Baking Soda 1 Tbsp Flour 1/4 Tsp Saffron Vegetable Oil PREPARATIONS: 1- Soak saffron in a 2 tbsp of boiling water for 30 minutes.
When the contents of both bowls are the same temperature (use a thermometer to check) add the rose water into the oil and beeswax mixture drop by drop.
Place the rhubarb, sugar and rose water in a small pan.
THE healing properties of rose water and camomile tea will go under the spotlight at Birmingham's Soho House Museum on Sunday.