Damask Rose Water Recipe

How to Make Rose Water

Please note: If you are foraging your own rose petals, it is best to pick them in the early morning when the blooms are most fragrant. It’s important to use roses that are organically grown so your finished product isn’t laden with chemicals.

Please watch the video https://www.hallmarkchannel.com/home-and-family/how-to/diy-distilled-rose-water  to understand more of a process. 

Distillation Method

Supplies:

• Wild foraged or organically grown rose petals (3-4 cups)
• Distilled water
• Ice cubes
• Large pot with lid
• Clean brick or stone
• Tongs
• Metal or heat tolerable glass bowl (shallow with a wide mouth is ideal)
• dark bottle for storage, it can be spray

Directions:

Step one: Gently remove the petals from your roses. Separate the petals from the step and remove any stamen that may have been picked with the petals.

Step two: Place the clean brick (I used a piece of flagstone) down in the middle of your pot then place your bowl on top of the brick. 

Step three: Place rose petals into the pot around the brick, making sure not to place any in the bowl. Pour distilled water into the pot over the petals until it rises to the top of the brick.

Step four: Invert the lid of your pot, this will allow the steam to collect at the top and funnel down to the center of the lid allowing it to drop into the bowl. Place ice on top of the lid. This will encourage the steam to condense quickly and in turn, drop into the bowl.

Step five: Bring the water to a gentle boil then reduce heat to the lowest setting that allows the water to simmer for at least 30 minutes.

Step six: Carefully remove the lid, making sure the liquid from the ice cubes does not drip into your pot. A turkey baster can be used to remove the liquid with ease before moving the lid. Pour the rose hydrosol that has collected in the bowl into a dark bottle.

Your rose hydrosol is best when stored in the refrigerator and can last up to 6 months.

Simmering Method

Supplies:

• dried rose petals (or fresh from an organic, pesticide-free source)
• water
• saucepan with a lid
• nut bag or several thicknesses of cheesecloth
• dark bottle for storage (spray nozzle optional)

Directions:

1. Measure 1/4 cup of dried rose petals into your saucepan. Use 1/2 to 3/4 cup if you are using fresh petals.
2. Pour 1 1/2 cups water into your saucepan.
3. Cover and bring to a boil.
4. Reduce temperature to the lowest setting that still allows the water to simmer.
5. Simmer until the color of the rose petals has faded. Mine became almost colorless. This only took about 5-10 minutes.
6. Leave the lid on and cool completely.
7. Pour water and petals through the nut bag or cheesecloth into a dark, clean bottle. You can use a funnel or strain into a measuring bowl with a pour spout and then pour into your dark bottle.
8. Store in the refrigerator for several weeks or on the counter for up to one week.