For some reason, making homemade rosewater seems very daunting. I think a lot of people think that it’s water that’s somehow been extracted from a single rose or something. It’s not, though. And it’s actually pretty dang easy to make.
To do so, simmer some rose petals and water together until all the color has drained from the petals. Then strain. That’s literally it. Once you’ve got the rosewater, the possibilities are endless. You can put it in cold brew, cocktails, or kombucha. Use it in sweet and savory dishes alike. Make DIY beauty products like toner with it. Maybe wash your car with it?! Like I said, endless possibilities.
In all honesty, this post is a building block. (Kinda like my apricot garlic sauce recipe!) There will be other recipes that use it as an ingredient in good time. But for now, I hope you’re enlightened by the knowledge that you too can make your own rosewater. Not only is it the pantry staple you didn’t know you needed, but the process of making it will make your home smell incredible.
- 1/4 cup dried culinary grade rose petals
- 1 1/2 cups water
- Bring the rose petals and water to a boil over medium high heat.
- Once it’s reached a boil, bring it down to a simmer and cover for 10-15 minutes, or until the color has drained out of the rose petals.
- Using either a nut milk bag or a sieve, strain the liquid out of the mixture. Put in an airtight container and store in the fridge.
Your rosewater should keep in the fridge for about a week.