How to Make Rosewater
Rosewater smells delicious and makes the perfect hydrating face mist and toner. Save a few bucks, and learn how to make your own!
Large pot with a lid
Brick or small bowl weighted down with kitchen weights
Shallow wide mouth bowl
Glass jar or vessel with lid to store rosewater
Measuring cup with spout or kitchen funnel
fragrant, pesticide-free fresh rose petals
Remove 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. Then place a wide-mouth bowl on top of the brick or weighted bowl.
Add the petals to the pot around the bowl. Then pour 6 cups of distilled water around the sides of the bowl, and lightly submerge the flower petals.
Place the lid on top of the pot upside down, and pile a handful of ice cubes in the center of the upturned lid. Keep replenishing the ice as it melts.
Simmer on medium-low for 15–20 minutes until the petals begin to lose their color.
Remove the collection bowl from the pot with tongs, and then, using a funnel or measuring cup, pour the collected rosewater into a jar with a lid and seal.
Store the rose water in an airtight glass jar. It can last up to 6 months if stored in the refrigerator.