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.
Yield: 2 cups
Active Time: 10 minutes
Total Time: 1 1/2 hours
1 packed cup of rose petals, rinsed and dried
2 cups distilled boiling water
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.