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How to Make Rose Water
How-tos
Ingredients:
- 60 g (2 cups) fresh fragrant rose petals, rinsed or 30 g dried rose petals
- 480 ml (2 cups) distilled water
Equipments:
- Saucepan with lid
- Fine mesh strainer or cheesecloth
- Sterilized glass jar or bottle with lid
- Funnel (optional)
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Oil-Free
Refined Sugar-Free
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Oil-Free
Refined Sugar-Free
Nutrition:
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Instructions:
- Prepare the Rose Petals
Use only fragrant, unsprayed rose petals. Rinse 60 g (2 cups) fresh rose petals (or 30 g dried) under cold water and gently pat dry. - Simmer the Petals
Place the rose petals in a saucepan and pour 480 ml (2 cups) distilled water over them. Bring to a gentle simmer over low heat. Do not boil. Cover and simmer on the lowest heat for 20 minutes until the petals have lost most of their color. - Cool and Strain
Remove from heat and allow to cool completely. Pour through a fine mesh strainer into a sterilized glass jar, pressing the petals gently to extract all the liquid. - Store
Pour the rose water into a sterilized glass jar and seal tightly. Label with the date.
Common Mistakes:
- Using roses sprayed with pesticides — only use food-grade unsprayed roses. Florist roses are almost always sprayed and should not be used.
- Boiling the petals — a hard boil destroys the delicate floral compounds. Always keep it at the lowest possible simmer.
- Using roses with little fragrance — the scent of the rose directly determines the flavor. The more fragrant, the better the result.
- Not sterilizing the jar — rose water has no preservatives, so a clean sterilized jar is essential to prevent spoilage.
Notes:
- The best roses to use are old garden roses, damask roses, or any deeply fragrant variety.
- Collect rose petals in the morning when their fragrance is at its peak.
- A small amount of rose water goes a long way in recipes. Start with ½ tsp and adjust to taste.
Storage:
- Store in a sealed sterilized glass jar in the refrigerator for up to 2 weeks.
- For longer storage, freeze in ice cube trays and transfer to a freezer bag for up to 3 months.
- Discard if the smell or appearance changes.
Tips:
- For a stronger rose water, repeat the process using the strained rose water with a new batch of petals.
How to Make Rose Water
240 ml
Prep 5 min
Simmer 20 min
Ingredients:
- 60 g (2 cups) fresh fragrant rose petals, rinsed or 30 g dried rose petals
- 480 ml (2 cups) distilled water
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Oil-Free
Refined Sugar-Free
Instructions:
- Prepare the Rose Petals
Use only fragrant, unsprayed rose petals. Rinse 60 g (2 cups) fresh rose petals (or 30 g dried) under cold water and gently pat dry. - Simmer the Petals
Place the rose petals in a saucepan and pour 480 ml (2 cups) distilled water over them. Bring to a gentle simmer over low heat. Do not boil. Cover and simmer on the lowest heat for 20 minutes until the petals have lost most of their color. - Cool and Strain
Remove from heat and allow to cool completely. Pour through a fine mesh strainer into a sterilized glass jar, pressing the petals gently to extract all the liquid. - Store
Pour the rose water into a sterilized glass jar and seal tightly. Label with the date.
