Yield: 2 cups
Rosewater was first prepared somewhere long ago than the tenth century. It is still made today by and it is used to relieve sunburned, chapped, or dried skin. It is also a favored ingredient used for a very long time in the Persian cuisine. It subtly enhances the flavor when it is added to jams, honey, creams, even ice cream. It also might be added in the body lotions to give it the special smell.
Ingredients for rosewater:
2 pounds red or pink rose petals (yellow or white blossoms make a less attractive water)
Soft water to cover, either collected rain water or softened household water, (Regular tap water is usually too hard and too full of minerals and chemicals.)
Deep enamel casserole
Bottles with clamp-type porcelain lids or corks
Method to prepare rosewater
- Preheat oven to 450
- Select roses that have not been sprayed with insecticides.
- Rinse and dry the petals carefully and remove the white portion at the base of each petal.
- Place the rose petals in the casserole and cover with cold softened water.
- Bring the mixture to a simmer on the top of the stove, place uncovered in the hot oven, and continue to simmer for 10 to 15 minutes.
- Remove from the oven and allow the liquid to cool.
- Using the funnel, strain it into the bottles.
- Seal with caps or corks.
The rosewater should be used within 2 weeks or it loses its healing properties and strong flavor.