From Lebanon.

Rose water, is a by-product of the production of rose oil for use in perfume, it is used to flavour food, as a component in some cosmetic and medical preparations, and for religious purposes throughout Europe and Asia. Rose water has a very distinctive flavour and is used heavily in Iranian cuisine especially in sweets. For example, rose water is used to give gulab jamuns and some types of loukoum (or "Turkish Delight", "Cyprus Delight") their distinctive flavours. The Cypriot version of mahalebi uses rosewater. In Iran it is also added to tea, ice cream, cookies and other sweets in small quantities, and in the Arab world and India it is used to flavour milk and dairy-based dishes such as rice pudding.  

Ingredients: distilled water, extract of roses