Since my rose bushes are booming with buds and blooms, it’s time to finally get back to one of my favorite summer ingredients. Rosewater.
There are many directions on-line for making rosewater, but most of them make it into a complicated process. My method is easy and I think the quality is just as good.
If you are using this in food/drink or using it on your face, it is essential that you use roses that have never been chemically treated. I only use homegrown roses, for I do not trust store-bought “organic” roses.
about 10-12 roses (just opening is best), water, 1-3 Tbsp. vodka (optional)
Remove petals from stems, and carefully rinse off dirt or bugs. Place petals in a medium sauce pan and add 1″ of water. Bring water to a gentle boil. Turn heat to low, and stir petals until they are all wilted. Cover and simmer gently for about 20 minutes or until all color has faded from petals. Remove from burner and allow to fully cool. Once cool, remove petals from water and squeeze the remaining liquid from them. Strain water into glass jar or bottle, add vodka, and seal. Keep refrigerated for about a week.
Rosewater is great used as a facial toner (add witch hazel instead of vodka) or hair rinse (omit vodka). It’s refreshing in a drink and tasty in a baked treat. Either way you use it, enjoy!
Sparkling Rosewater Lemonade
Rosewater Sugar Cookies
How do you use rosewater?