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How To Make Rose Water
Rosewater can be used in cooking as well as a rich beauty aid.
Try some as a facial toner or astringent, in your bath water or as a facial splash (refresher).
Notes on Preparation:
Rose petals must be freshly picked and have no pesticides or chemicals used on them.
Pick the roses just after the morning dew has evaporated, about 2 to 3 hours after sunrise.
Use only the petals, not the stems or leaves.
Wash the petals quickly to remove any bugs or specks of dirt and immediately process with one of the methods below.
If you don’t grow your own roses, ask at the local florist or Farmers Market for organic roses.
Old Fashioned Recipe for Distilled Rosewater
Items Needed:
Fresh rose petals (3 to 4 quarts)
Ice cubes
Distilled Water
Enamel canning or stock pot with lid
Deep, heavy heat proof bowl
Directions:
Fill the bottom of the pot with the rose petals and pour water over them until the petals are just covered. Place the bowl in the middle of the pot. The rim should be at least a couple inches higher than the water. If you have a canning rack, you can set the bowl on top of that so the bowl doesn’t sit directly over the heat. A pyrex loaf dish underneath the bowl would do the trick too. Set these in place first before adding the rose petals and water.
Cover the pot with its lid, but position the lid upside down so that you have a dipped “container” to hold the ice on top (to be added later). Now turn on the heat and bring the water to a boil.
Once the water is boiling, fill the top of the inverted pot lid with ice cubes. Turn the heat down and keep at a bare simmer for about two hours.
Top up the ice as needed and quickly peek occasionally to see that the petals don’t boil dry.
This process will enable condensation to form on the top inside of the pot lid. The condensation will drip down into the bowl inside the pot, the liquid inside the bowl is your rose water.
Rose Water Beauty Aid Additive
Add 1 part rubbing alcohol or vodka or witch hazel to 10 parts rose water to use as a facial astringent or toner.
Homemade Rose Bath Oil
Ingredients:
Rose Petals
2 oz grapeseed oil
5 drops jasmine oil
5 drops ylang-ylang oil
Directions:
Put rose petals into a glass bottle and top with the oils.
Shake and allow to sit overnight.
Add 1/4 oz. of the oil to your bath.
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Watermelon in rosewater syrup
Preparation Time 10 minutes
Cooking Time 5 minutes
Ingredients (serves 4)
1kg seedless watermelon, halved
220g (1 cup) caster sugar
250ml (1 cup) water
1 x 7cm cinnamon stick, broken in half
1/2 tsp rosewater essence
Method
Use a parisienne scoop to scoop balls of watermelon and place in a large bowl. Set aside.
Place the sugar, water and cinnamon stick in a medium saucepan and stir over medium-low heat until sugar dissolves.
Increase heat to medium and simmer, uncovered, for 4 minutes or until liquid reaches a syrup consistency. Stir in rosewater essence. Pour the syrup over the watermelon. Cover with plastic wrap and place in the fridge for 1 hour for the flavours to develop.
To serve, remove and discard cinnamon stick and spoon among serving dishes.
Microwave tip
Place water, sugar and cinnamon stick in a microwave-safe jug or bowl. Cook on High/800 watts/100%, stirring every minute, for 2 minutes or until sugar dissolves. Cook, uncovered, on High/800 watts/100% for a further 3 minutes or until liquid is syrupy.
Parisienne or melon-ball scoops are available from most kitchenware stores. Rosewater essence is available from most supermarkets.
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Gulab Jamun Recipe
This is a traditional Indian dessert. Spongy milky balls soaked in rose scented syrup. Delicious with fresh cream, Kulfi, ice cream etc. To make it even more fancy, sprinkle gold-leaf on top of each serving.
Ingredients
1 cup dry milk powder
3 tablespoons plain flour
1/2 teaspoon baking powder
1 pinch ground cardamom
1 tablespoon chopped almonds (optional)
1 tablespoon chopped pistachio nuts (optional)
1 tablespoon golden raisins (optional)
2 tablespoons ghee (clarified butter), melted
1/2 cup warm milk
315g (1 1/4 cups) white sugar
250ml (1 cup) water
1 teaspoon rose water
1 pinch ground cardamom
1.250 litres vegetable oil for deep frying
Preparation method
In a large bowl, stir together the milk powder, flour, baking powder and cardamom. Stir in the optional almonds, pistachios and golden raisins.
Mix in the melted ghee, then pour in the milk and continue to mix until well blended. Cover and let stand for 20 minutes.
In a large frying pan, stir together the sugar, water, rose water and a pinch of cardamom. Bring to a boil, and simmer for just a minute. Set the pan aside.
Fill a large heavy frying pan halfway with oil. Heat over medium heat for at least 5 minutes.
Knead the dough and form into about 20 small balls. Reduce the heat of the oil to low and fry the balls in one or two batches. After about 5 minutes, they will start to float, and expand to twice their original size, but the color will not change much.
After the jamun float, increase the heat to medium, and turn them frequently until light golden. Remove from the oil onto paper towels using a slotted spoon, and allow to cool. Drain on paper towels and allow to cool slightly.
Place the balls into the frying pan with the syrup. Simmer over medium heat for about 5 minutes, squeezing them gently to soak up the syrup. Serve immediately, or chill.
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