If you’ve ever tasted anything with that fragrant scent of rose, you know it’s absolutely captivating in desserts, skin scrubs or home products. This rose water is a simple recipe for all your culinary needs. It makes a generous 1 cup of a fragrant water suited for all sorts of recipes. If you’re following along with floral May (#FloralSweetTreats) I would suggest you make a batch of this right here and now. We are going to use it in TWO exciting recipes later this month and while I don’t want to give anything away (I just love surprises!), you will want to have some of this homemade rosewater on hand!
Start by purchasing your favorite color of roses! Nobody needs an excuse to buy flowers but this water definitely allows you to use up those petals before they wilt. Darker color petals will create a brighter/bolder color so use what you like best! If you can source organic roses, that is the best choice! Gently wash your roses well, remove the petals and add them to a sauce pan with water. After boiling the roses, the water will soak up the scent of those blooms.
This rose essence water is super easy to make and lasts for several weeks in your fridge. It’s easy to fuel our rose obsession with rosewater! If you aren’t following along with my flower recipes this month, there are lots of uses for homemade rose water. Cooking, baking and skin care routines all benefit from rose. Pour it in a pretty container with a bow for a very thoughtful gift. Use it as a natural face toner spray. Spritz your bedroom, hair, and even the dog when you wish roses to be in full bloom all day long. That’s the dream, isn’t it?
2 cups Filtered Water
Choose a sweetly scented rose with a bit of color. It’s best to use untreated, organic roses to avoid any pesticides or chemicals! Wash rose and rinse well. Remove petals and discard the rest of the flower. Add petals and water to a saucepan. Bring to a boil over medium high heat. Reduce to a low simmer and cook for about 15 minutes or until the rose petals become translucent. Strain the rose water with a fine mesh sieve and allow to cool. Store in the fridge for up to 6 weeks.