ROSE WATER - HOMEMADE...!

Homemade Natural Rose Water:

Making rose water is super simple. It only takes minutes to make a beautiful tonic for the skin that can be used as much as you desire. 

There are two ways to make rose water as the hydrosol method (Distilling) and the basic method (Simmering). I will be teaching you the basic method in this post, but if you would like to learn how to make a rose hydrosol (which is clear in color) then check out my post on how to make it.

Distilling Method Vs Simmering Method

There are two relatively easy ways to make rosewater at home. The easiest and quickest way is by simmering rose petals (dried or fresh) in water. The result is a fragrant, rose-colored water. This method is suited best for recipes and uses that will not sit around very long as it has a limited shelf life.

The distilling method technically makes a hydrosol. It is also quite easy to make, albeit slightly more time-consuming, and rose hydrosol is clear and much more shelf stable.

Here we are going to know about 2 best methods of preparing rose water at home. Let’s get started.

Method to Make Rose Water

There are two different ways to make rose water, either by simmering or distillation.

METHOD 1: SIMMERING METHOD (BASIC METHOD)

Things needed :

Rose Petals 

Saucepan With Lid

Nut Bag Or Several Thicknesses Of Cheesecloth

Dark Bottle For Storage (Spray Nozzle Optional)

Directions:

·        The petals must be freshly picked. Pesticides or chemicals should not be used while growing them, which is why it makes sense to use roses that you have grown yourself.
·       Pick flowers two to three hours after sunrise when the morning dew has evaporated. Use only petals, not the stem and leaves.Wash thoroughly to remove bugs and dirt particles.
·       Measure Use 1/2 to 3/4 cup if you are using fresh petals. If 1/4 cup of dried rose petals into your saucepan.
·       Pour 1 1/2 cups water into your saucepan.Cover and bring to a boil. The water should be steaming hot not boiling hot.
·       Reduce temperature to the lowest setting that still allows the water to simmer until the color of the rose petals has faded. You will see the rose oil floating on the surface.
·       This only took about 5-10 minutes. Leave the lid on and cool completely.
·       Pour water and petals through the nut bag or cheesecloth and strain into a measuring bowl with a pour spout .
·       Pour strain water into a dark, clean bottle.Store in the refrigerator for several weeks or on the counter for up to one week days at room temperature or up to a month in the fridge

METHOD 2: DISTILLATION METHOD (HYDROSOL METHOD)

It is a time taking method in which it goes through the process of condensation.

Things needed :

Rose Petals 

Water

Ice

Large Stock Pot with Lid

Clean Brick (A Real Brick, From A House)

Metal Bowl or Heat-Safe Glass Bowl

Dark Bottle for Storage (Spray Nozzle Optional)

Directions:

·        The petals must be freshly picked. Pesticides or chemicals should not be used while growing them, which is why it makes sense to use roses that you have grown yourself.
·       Pick flowers two to three hours after sunrise when the morning dew has evaporated. Use only petals, not the stem and leaves.Wash thoroughly to remove bugs and dirt particles.
·       Here we place a bowl inside the boiling pot and collect the rose water that drips from the underside of the lid.
·       Place a small metal stand inside the boiling pot.
·       Measure and Use 3-5 cups if you are using fresh petals and gently press them down so they are around the brick and under the metal bowl.
·       Else have 1 1/2 cups of dried rose petals into the stock pot. Put them down around the brick making sure not to get any into the bowl. Then place a bowl on the stand and pour these rose petals along sides of the pot.
·       Now add enough water in the pot till they cover rose petals.
·       Cover the pot with the lid in upside down way and bring it to a boil.
·       Be sure that the bowl and pot should be in the appropriate size that the inverted lid should cover the pot and the handle of the lid should be placed in the bowl.
·       Put the lid upside down and hold the ice cubes in the inverted space to encourage the steam to condense and subsequently drop into the bowl.
·       It’s time to place some ice cubes on the lid and simmer the heat to medium low for 20 – 30 minutes.
·       This will allow the steam to collect and drip down to the center of the lid and eventually drip into the bowl.
·       Add more ice cubes till the condensation process forms the rose water.
·       Turn off the heat whenever the petals turn to white and remove the bowl from the pot.
·       Let it cool for few minutes and pour it into a dark and clean bottle.
·       Very carefully lift the lid so that none of your melted ice water falls into the pot. Carefully pour the rosewater that has collected in the bowl into your dark bottle.
·       This will last much longer at room temperature (up to 6 months, although it doesn’t stick around that long in my house) but you could always store it in the refrigerator to be sure it keeps well

Note:

If you don’t have any metal stand to place inside the pot then use ceramic balls or a clean brick. The concept is that the bowl should not touch the pot and also not to get heated.

pour 1 ½ cups of dried rose petals (or 3 – 5 cups of fresh petals) into a stock pot with a brick in the center. Place a metal bowl on brick and pour water into the pot and invert the lid to cover the stock pot and do the same as mentioned in the above process.