Didn’t you ever wish you could preserve that fragrant smell of your favorite roses?
I have this one rose that gives me the most fragrant flowers. Huge and radiantly hot pink roses. The first year I just got a few of them, the second a few more, and now the flowers are huge and bloom a lot. It also gives me flowers in the fall when it get’s a little cooler.
I have a hard time cutting my flowers off and taking them inside when I know they will last 6-8 times as long left alone in the garden. But I have gotten a new idea of starting making Rose Water when the flowers has bloomed for a while and are still super fragrant. I pick them early in the morning before they have been “beaten up” by the sun and the morning dew is still on them. There are a few ways you can do it. The long way is veeery long. Depending on how many roses you are using it can take many hours for it all to drip down.
Rose Water is such a versatile thing. People spray it on their skin as a re-fresher. It is also added to moisturizers.
I use it for cooking. You can add a more concentrated Rose Water into light cookies, meringues, for drinks, in light sauces.
I think the food or baked goods has to be light in both color and fullness. It doesn’t sit right with some Rose Water in very “heavy” food. But a little Rose Martini wouldn’t be bad.
Water. Some say to use distilled water but I use spring water or double filtered tap water since I use it for cooking.
Pick the roses early in the morning so that they are healthy and strong. Make sure they still are nice and fragrant and not too bloomed out.
Separate the petals from the rose hip. Rinse the petals very lightly and let them dry off on a clean kitchen towel.
Use a large and deep pot with a slightly shaped lid for making the Rosewater.
Put one gown upside down at the bottom center of the pot. Add a bowl on top of that.
Pack down all the clean petals all around the bowl. Push them down so that they don’t reach over the bowl. Add a few cups of water. Make sure not to use too much but still have it be enough for the Rosewater making.
Add the lid, upside down. Make sure it fits nice and snug. Let the water come to a boil.
When it starts to boil, add a couple of cups of ice cubes to the lid to make sure the steam starts to build up nice and well. The Rosewater will now start to “drip” into the bowl in the center of the pot. This can take some time. Turn down the heat slightly but still high enough to be boiling. Add more ice if needed. Ever so often, pour over the rosewater into another bowl. Put the bowl back into the pot and let the ice start-up the condensation again.
Like I said, this takes time and could take up to a couple of hours depending on how much water and rose petals you are using.
There is a faster way of making Rosewater but this way doesn’t stay nice and clear.
You add the petals to the water and let come to a boil. When it has come to a boil, turn it of the heat and let sit and “steep” for a while until it has a nice and rich rose sent (and taste).
If you let it boil to long, the Rosewater will become a little bitter. I usually use that as a cup of Rose tea at the end.
Above are Rosewater made in three stages creating three different colors.
Pour all your Rosewater onto nice bottles.
I hope you will have success with making some Rosewater.
If you don’t use it for anything culinary, add it to a spray bottle and use it as a refreshing mist.