Infused Rose Water
Preserve beautiful roses and reap the scientifically proven health benefits at the same time with this easy recipe.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 cups
- 4 cups rose petals pesticide free, with bulbs, leaves and stems discarded.
- 6 cups distilled water
Prepare rose petals. Rinse and pick over to remove any little critters or debris.
Add petals to large stockpot and cover with distilled water.
Heat over medium until just simmering. Then reduce to slightly below a simmer to steep. Pay careful attention to prevent boiling the water as too much heat will destroy the beneficial compounds of roses.
Strain through colander or wire mesh strainer when rose petals have lost most of their color. Push on the petals to remove as much liquid as possible.
Pour into lidded glass jars and bottles. Will keep refrigerated up to a month.