Rose Water
Ingredients
Directions
Prepare
Carefully pick the leaves off the roses.
Add a peak of rose leaves to each quart of water.
Place the mixture in a cool still over a slow fire.
Distill and store
Distill very gradually.
Bottle the water and let it stand for three days.
Cork it 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
- Carries the rose aroma over during gentle distillation, forming the finished rose water.
The step that matters
Distill very gradually. Slow heating keeps the still gentle, so the delicate aromatic compounds vaporise with the steam instead of scorching, which would give a harsh or burnt smell.
“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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