Natural Beauty: DIY Homemade Rosewater Recipe
A DIY method of making homemade rosewater.  This is an old fashioned method, which is basically like making an infusion of roses instead of the traditional method of distillation.  If you can make tea, you can make rosewater.
Fresh organically grown rose petals – the amount depends on how much rosewater you want to make.  Approximately 10 roses (petals only) makes about 2 quarts rosewater.
Distilled water – enough to cover rose petals by about an inch.
Cooking pot
Coffee filters
Fine mesh strainer
Slotted spoon for transferring rose petals from pot to strainer
Large mixing bowl
Glass jars and/or spray bottles for your finished product
Directions:
Gather your fresh roses and remove the petals; compost the unused portions.  Place petals in a collander and rinse well, making sure to remove any tiny bugs that you see.  Spread petals out on a clean counter or sheet of parchment paper.  This step is optional, but makes it easier to look for any remaining bugs.
Place petals in the bottom of  your pot and cover completely with distilled water by about an inch.  Gently heat water to steaming (do not boil), and leave rose petals in the pot until all their color has been lost and the water has been infused with it.  This can take anywhere from thirty minutes to an hour, so keep an eye on things and give the pot a gentle stir now and then.  {It’s amazing to watch the change that occurs to the rose petals, so this could be an interesting project for older children to help with.}
Once your rose petals are done infusing, use a slotted spoon to gently transfer them to a coffee filter lined strainer.  Strain all contents of the cooking pot into a glass bowl, gently squeezing the petals to release all of the water and oil from them.  Let cool completely.
When rosewater has cooled, strain again into another bowl using the same method as before.  This step lets you get out any stray bits your eyes may have missed the first time around.  Pour your finished rosewater into glass jars or spray bottles (empty glass spice jars make good containers for this).  Keep refrigerated and use withing a week or two.  I haven’t found an exact shelf life for homemade rosewater, so exercise good judgement when using – if it doesn’t smell right, toss it.
This recipe makes a great gift, and an excellent warm weather skin refresher!  Use it as you would any toner or body splash.  Enjoy!!



(adapted from wezaz.com recipe)

Natural Beauty: DIY Homemade Rosewater Recipe

A DIY method of making homemade rosewater.  This is an old fashioned method, which is basically like making an infusion of roses instead of the traditional method of distillation.  If you can make tea, you can make rosewater.

  • Fresh organically grown rose petals – the amount depends on how much rosewater you want to make.  Approximately 10 roses (petals only) makes about 2 quarts rosewater.
  • Distilled water – enough to cover rose petals by about an inch.
  • Cooking pot
  • Coffee filters
  • Fine mesh strainer
  • Slotted spoon for transferring rose petals from pot to strainer
  • Large mixing bowl
  • Glass jars and/or spray bottles for your finished product

Directions:

Gather your fresh roses and remove the petals; compost the unused portions.  Place petals in a collander and rinse well, making sure to remove any tiny bugs that you see.  Spread petals out on a clean counter or sheet of parchment paper.  This step is optional, but makes it easier to look for any remaining bugs.

Place petals in the bottom of  your pot and cover completely with distilled water by about an inch.  Gently heat water to steaming (do not boil), and leave rose petals in the pot until all their color has been lost and the water has been infused with it.  This can take anywhere from thirty minutes to an hour, so keep an eye on things and give the pot a gentle stir now and then.  {It’s amazing to watch the change that occurs to the rose petals, so this could be an interesting project for older children to help with.}

Once your rose petals are done infusing, use a slotted spoon to gently transfer them to a coffee filter lined strainer.  Strain all contents of the cooking pot into a glass bowl, gently squeezing the petals to release all of the water and oil from them.  Let cool completely.

When rosewater has cooled, strain again into another bowl using the same method as before.  This step lets you get out any stray bits your eyes may have missed the first time around.  Pour your finished rosewater into glass jars or spray bottles (empty glass spice jars make good containers for this).  Keep refrigerated and use withing a week or two.  I haven’t found an exact shelf life for homemade rosewater, so exercise good judgement when using – if it doesn’t smell right, toss it.

This recipe makes a great gift, and an excellent warm weather skin refresher!  Use it as you would any toner or body splash.  Enjoy!!

(adapted from wezaz.com recipe)

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