Roses are so many things. Sure, they’re pretty to look at and smell amazing, but they are so. much. more. I love to spritz rosewater on my face first thing in the morning because, well, it’s pleasant, but it’s also an anti-inflammatory – the first defense against swollen, puffy eyes. And the toning, can we talk about the toning aspect of rosewater? Second to none in my book.

Rosewater mists can cost a pretty penny through your favorite beauty retailer, but it’s so darn easy to make your own. Here’s our easy step-by step tutorial on how to make your own rosewater to help you save a few bucks.

How To Make Rosewater

• 6-8 cups of extremely fragrant (organic, if possible!) rose petals
• Distilled water
• Ice cubes
• Large pot with lid
• Tongs
• Brick, or small bowl weighted down with kitchen weights
• Shallow, widemouth bowl
• Glass jar or vessel with lid to store rosewater
• Measuring cup with spout or kitchen funnel

For best results we recommend using home grown or organic roses that are super fragrant. If you don’t plan to use the rosewater on your skin and are simply going to use it as an air freshener or room spray, you can use regular ol’ store-bought roses (In fact, this could be a great way to use up those roses from your sweetie from Valentines day!). Otherwise, use organic to avoid pesticides!

Start by removing the petals from your roses, separating them from the stem and shaking out any stamen that might have gotten caught up in the petals.

Place a brick, heavy bowl, or cup filled with kitchen weights in the bottom of your pan. The place a widemouth bowl on top of the brick or weighted bowl. Before moving on to the next step, try to place the lid on your boiling pot (upside down) to be sure your bowls are short enough to ensure a good, tight fitting lid.

Once you’ve got the weight and bowl inside your pot, start filling up the pot with those fragrant rose petals. Put them in the pot around the bowl.

Then pour the distilled water around the sides of the bowl and lightly submerge the flower petals. I ended up using about 6 cups of water.

Place the lid on top of the pot, upside down, and pile a handful of ice cubes in the center of the upturned lid. Let the petals simmer on medium-low for 15-20 minutes until the petals begin to loose their color. Replace the ice on top as it melts.

The condensation that forms on the lid will drip down to the center, eventually finding it’s way into the wide-mouth collection bowl and, TA-DA!! You’ve made your very own rosewater.

Using your tongs, carefully remove the collection bowl from the pot and pour the yummy smelling contents into a jar with a lid. Seal it up so the delicious smell doesn’t escape! A kitchen funnel makes this process easy, otherwise just pour the contents into any old measuring cup with a spout to make it work.

Photos by Stephanie Pollard

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