Rose Water
Ingredients
Directions
Prepare
Gather dry, fully bloomed roses and pick off the leaves.
Place the leaves in a cold still and add 1 quart of water.
Distill and bottle
Make a slow fire under the still for gradual distillation.
After distillation, bottle the rose water and let it sit for 2-3 days before corking for use.
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 fragrant oils that the distillation carries over into the finished water.
- Water
- Acts as the distilling medium that carries the rose aroma through the still.
The step that matters
Make a slow fire under the still for gradual distillation.. A slow, steady heat keeps the still from boiling hard, which would carry over plant material and harsher flavours. Gentle heat keeps the rose aroma cleaner and more delicate.
“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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