A little rosewater, if used sparingly, can add a wonderfully subtle floral note to a sweet dish, and I think it goes especially well with raspberries. Here I’ve made a raspberry and rosewater syrup with hints of clementine and pomegranate to drizzle over some French toast. Fix up some mimosas to complete this decadent and romantic breakfast!
One of the hardest things about living overseas is missing loved ones’ milestones. In the past week, two of my lovely nieces celebrated birthdays back home. Every time we get together, I’m amazed at how much they’ve grown and learned and become their own individuals. How I would love to celebrate with them and treat them to a special birthday breakfast. Continue reading