Rose Water
Ingredients
Directions
Prepare
Gather dry, fully bloomed roses and remove the leaves.
Distill
Place the roses in a cold still and add 1 quart of water.
Heat the still slowly to distill the mixture.
Bottle and rest
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
- Roses
- Supply the fragrant oils and aroma that give the rose water its flavor.
- Water
- Carries the rose aroma over during distillation, forming the rose water itself.
The step that matters
Heat the still slowly. Slow heating keeps the still from boiling hard and scorching the roses, which would give a burnt or cooked off-flavor. Gentle heat lets the volatile aromatic compounds vaporize and condense cleanly into the distillate.
“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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