You can quickly make a delicious rosewater, but you have to compromise on the color. If you want to quickly make rosewater to add to a tea or sorbet, this method will work. But if you are looking to make a crystal clear rosewater to add to a white cake or sugar cookie, come back next week and I will share the longer and more complicated method.
Make sure your source of rose petals has not been sprayed with any chemicals. For the best flavor, use distilled water.
Rose Water
Yield: 2 cups
Active Time: 10 minutes
Total Time: 1 1/2 hours
Ingredients:
1 packed cup of rose petals, rinsed and dried
2 cups distilled boiling water
Directions:
Place rose petals in bowl with a lid. Pour boiling water over the petals. Cover with lid and let the petals steep until it has reached room temperature.
Strain the rose water, squeezing the water out of the petals. Place rosewater in a glass jar and store in the refrigerator for up to a month.
Related Posts:
How to Make a Clear Rose Water
This post is linked to The Hearth and Soul Hop and Tasty Tuesday.
Swathi says
July 19, 2011 at 8:12 pmAlea,
This is wonderful, thanks for homemade rose water. Thanks for hosting and sharing with hearth and soul hop.
Pary Moppins says
July 20, 2011 at 6:11 amThanks for this. I love using rose water, especially in the summer.
Kim - Liv Life says
July 21, 2011 at 7:07 amWhat a wonderful idea! I have to admit that I’ve never used rose water as I’ve never seen it. Who knew you could make your own? I wonder if the flavors would be different by using different types of roses? Wonderful post!
April @ The 21st Century Housewife says
July 21, 2011 at 7:51 amThis is so interesting Alea! I never realised I could make my own rose water (I never spray my roses), and have always bought it. It sounds really straight forward too! Thank you for sharing another wonderful post with the Hearth and Soul Blog Hop!
Jan says
July 4, 2012 at 11:34 amDoes the rose water have to be refrigerated? Will it go bad if it isn’t? I want to use it as a base for a rose toner, adding glycerin and witchhazel, and give as holiday gifts in 2 oz bottles. Just wondering…thanks in advance!
Alea says
July 4, 2012 at 11:54 amI always keep my rosewater refrigerated because I use it in recipes. I have never tried not refrigerating it, but it should be stable at room temperature once combined with the glycerin and witchhazel.
Real Wizard says
November 20, 2012 at 9:33 pmTerrific! i’m making a love potion and i didn’t want to buy rosewater. Thank you Alea
janet brigham says
April 8, 2013 at 2:24 pmAfter making the rose water, can i place some leafs in the rose water, or will they ruin the product?
Alea Milham says
April 8, 2013 at 3:29 pmRose leaves have a bitter taste so I would not add them.
Audrey says
May 8, 2014 at 12:55 pmSince its brown is it okay to use on your face or hair or does it have to be clear to use it that way.
Faustina Gilbey says
June 3, 2014 at 8:10 amThanks Alea – will try your wonderfully easy sounding rose water for cooking!