Rose water has been around for hundreds (maybe even thousands) of years and has more uses than you can shake a stick at. I’ve often seen it in home-made cosmetic recipes for it’s astringent properties as well as in bakes and treats all over the world. As you know, I’m a massive fan of home-made anything and if the ingredients can be picked of dug up from the garden, well that’s just the icing on the cake. I’ve always fancied making my own rose water but unfortunately, the closest things I found to roses in my last ‘garden’ were an old syringe and a broken chunk of concrete! Needless to say, I only lived there for six months before getting the f*** out. Fortunately, the lady who owns our current house has no less than six beautiful rose bushes scattered around the garden so I have seized the opportunity. : ) Making rose water is so easy. So easy in fact that even…. well, even I can do it!
What you will need:
- A couple of large, fresh, organic roses
- 3-5 minutes of your time
When selecting your roses, it’s extremely important that you make sure that they are organic. That is, that they haven’t been sprayed with any pesticides or other nasties…. otherwise you might die and nobody wants to die from eating poison roses. I chose two large rose heads. I made sure they didn’t have any blemishes and were nice and fragrant.
Wash the roses under a running tap to flush out any insects, dust and dirt. Carefully pull out the petals and place in a bowl. Rinse under cold water then drain. This last part is optional but mine still had a few little bugs crawling around and I didn’t want those in my rose water!
Place petals into a small saucepan and add just enough hot water to cover. Some recipes I have read suggest using distilled water but I think this depends where your tap water comes from. If you live in a city, go distilled. Where I live, the water comes naturally filtered through a deep hole in the dry river bed and is then sucked up by an electric pump. I know this because at least once a week we have to get down the hole and haul out about 50 gallons of sand! If anybody fancies doing a rain dance for us… DO IT! Anyway, I used tap water, just enough to cover the petals. Place the pan on medium heat and bring to the boil. Simmer for three minutes or so until the petals turn translucent then remove from the heat.
Leave to cool for five minutes the strain liquid through a sieve and discard petals. I don’t have a sieve (in my kitchen of very limited utensils) so I fished out the petals one by one and gave them a good squeeze before discarding. Store your rose water in a glass jar and keep in the fridge. This way, you will always have a ready made supply to add to your recipes. : )
Tip: Don’t taste the rose water at this point… it is super concentrated and has a really bitter after taste! I learned this the hard way. I does, however, taste beautiful when diluted. Don’t say I didn’t warn you.