Rose Water
Ingredients
Directions
Prepare
Gather dry, fully bloomed rose petals.
Place the petals in a cold still and add water.
Heat the still gradually with a low fire.
Distill and rest
After distillation, bottle the rose water.
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 petals
- Supply the fragrant oils and aroma that the distillate carries into the water.
- Water
- Carries the volatile rose aroma over during distillation, forming the finished liquid.
The step that matters
Heat the still gradually with a low fire. Gentle, slow heating keeps the water from boiling hard, which helps the delicate aromatic compounds vaporize without scorching the petals or turning the distillate harsh.
“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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