Old Fashioned Recipe For Rose Water
Enamel Pot (any size)
- Fill the bottom of an enamel pot with the petals a few inches deep. Pour distilled water over them until they are just covered.
- Turn on heat for the water to be steaming hot, but do not boil. Let steam until the petals have lost their color, the water has taken on the color of the petals and you see oil skimming the surface. This will take approximately 60 minutes.
- Strain the water and squeeze out the liquid from the petals, this is your rosewater.
Quick & Easy Version:
For every 1 firmly packed cup of petals, pour 2 cups boiling water over top. Cover and steep until the liquid is cool. Strain, squeeze out the liquid from the petals, and refrigerate the liquid in a sterilized jar.
- Preheat oven to 450°.
- Line an enamelware roaster a few inches deep with petals. Fill with distilled water until the petals are just covered. Place the roaster uncovered into the oven and bring to a boil.
- As soon as it starts boiling, turn off the heat and cover the roaster. Leave in the oven until the water is cool (several hours). Once cool, strain and squeeze all the petals to remove the liquid. Store the liquid in the refrigerator.
After preparing your recipe of choice, refrigerate in a sealed, sterilized glass jar.
You can use for cooking and baking, but make sure to use fresh batches. Although it’s kept refrigerated, my notes have vast discrepancies in shelf life. Some state several days, some say a year.
Beauty Aid Additive Use:
Add 1 part rubbing alcohol or vodka or witch hazel to 10 parts rose water to use as a facial astringent or toner.