Rose Water
Ingredients
Directions
Prepare
Pick the rose leaves carefully when they are in full blossom.
Distill
Place the leaves in a cold still over a slow fire.
Distill gradually until all the water is exhausted.
Bottle and rest
Bottle the distilled water and let it stand for three days.
Cork the bottle tightly.
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 leaves
- Provide the aromatic oils that give the distilled water its rose fragrance.
- Water
- Acts as the carrier that is heated and condensed to capture the rose aroma.
The step that matters
Distill gradually over a slow fire. Slow heating keeps the temperature gentle so delicate rose aromas vaporise without scorching the leaves, which would give the water a burnt or off flavour.
“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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