Rosewater is a versatile and natural astringent. It has a lovely fragrance and it is used for various purposes, including beauty treatments, and baking of pastries and cakes. Using rosewater from the stores will have preservatives which should be avoided when it comes to applying on the skin or especially, when consuming in foods. So you should try creating this simple ingredient yourself for a chemical-free addition to your home supplies. You must also use the roses from your own yard instead of commercial flowers, as these crops are sprayed with pesticides and are harmful for cooking.

Follow one of these recipes and guide to learn how to make rosewater for cooking:

Method 1:

Things you will need

• Large pot (with a lid)
• Small, heat-resistant glass (that can fit inside the pot)
• Water
• Ice
• 3 quarts of rose petals (from a fully bloomed rose that has not browned)
• Bottle for storage

Instructions

1. Place the petals in a pot and pour water in it to fully cover them.

2. Set the bowl in the pot’s center, ensuring the rim is a few inches higher. In case it is low, place a canning rack or a fireplace brick to elevate it. This is very important.

3. Turn on the heat under the pot. Cover the pot with the lid turned upside down, and let the petals boil. While the water is boiling, fill up the turned lid with ice cubes and reduce the heat to a simmer for 2 hours at least.

4. Keep adding ice as needed, and check for the water over the petals. You can add more water, but not inside the bowl.

5. Through condensation, the water will drip into the bowl. A pint or a quart of water will be gathered in the bowl, which is the fragrant emitting rosewater.
6. Store in a refrigerator and use within a week.

Method 2

Things you will need

• Freshly picked roses (at least 4)
• Mason jar (for storing at least 2 cups of rosewater)
• Water
• Strainer
• Bowl
• Saucepan or pot with lid

Instructions

1. Take some fresh roses that are organic and pesticide-free. Roses that are edible and used for cooking include Rose Gallica, Rose damascena, and Rose Centifolia. Pull off the petals from the roses, and discard the rest of the parts. Wash these rose petals with water to remove any traces of dust or chemicals.

2. Place the rose petals in a saucepan and pour water over them so that the petals soak. The water should be sufficient to let the petal immerse, but not too much that the petals float around.

3. Cove the saucepan or pot with a lid and set it on a low flame of heat. You will not let the water boil or simmer as too much heat can damage the petals and color. Rose petals tend to lose their properties when boiled.

4. Let the petals stay on the flame for 20 minutes. You will see that the petals have turned pale and the water has taken the color of the petals.

5. Place the strainer over the mason jar and ensure the jar has been properly cleaned and dried.

6. You will then pour the rosewater from the saucepan into the mason jar. The strainer will hold the petals from entering the jar.

7. The water collected in the jar is the rosewater. Store the rosewater you have made in a refrigerator and use it within a week as it will expire after 7 days.

Rosewater can be used in teas, flavored yogurts, lemonades, desserts and baking of cakes. Remember to use fresh roses for your cooking to keep the meal healthy and organic. Consuming rosewater made from pesticide or chemical based roses is very unhealthy.

Related Source: Organize a Pancake Breakfast.

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