Rose Water
Ingredients
Directions
Prepare
Gather dry, full‑blown roses and pick off the leaves.
Place the roses in a cold still and add 2 quarts of water.
Distill and bottle
Make a slow fire under the still to distill the mixture.
Once distilled, 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 aromatic oils that give the rose water its scent and flavor.
- Water
- Carries the rose aroma over during distillation and forms the finished liquid.
The step that matters
Slow fire under the still. Gentle, steady heat distills the aromatic compounds without scorching the petals or boiling the water too hard. Too much heat can produce a burnt or harsh smell in the finished rose water.
“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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