Rose Water
Ingredients
Directions
In a mortar, rub the rose oil with the magnesium carbonate.
Slowly add water to the mixture.
Filter the mixture to obtain rose water.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Rose oil
- Provides the rose aroma that flavours the finished water.
- Magnesium carbonate
- Helps break up the rose oil so it can disperse into the water.
The step that matters
Slowly add water to the mixture. Adding water gradually while rubbing keeps the oil emulsified and dispersed rather than letting it separate into droplets that float on the surface, so the finished water carries the rose aroma evenly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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