Pure rose water is distilled from rose petals and has been used for thousands of years, both for its lovely scent and for medicinal and culinary purposes. As an herb, rose is cooling, soothing, anti-inflammatory, and astringent. As a skin tonic, it tightens pores, smooths fine lines, balances the skin’s pH, and slows the aging process. Like other floral waters, rose water is used in a variety of bath and beauty products, including as a facial toner, to soothe tired or puffy eyes, to help remove makeup, and as an ingredient in lotions, creams, face masks, hair rinses, shampoos, sprays, and perfumes. While you can certainly purchase rose water, you can also make it yourself if you have access to fresh, organic roses. The best way to harvest them is to snip the flower heads of newly opened blooms early in the morning, before the sun has baked away their oils. If you choose to buy rose petals instead, look for organic ones to ensure your final product is pesticide-free.
INGREDIENTS AND MATERIALS
- Large canning jar ring
- Small heat-safe bowl (stainless steel or glass)
- 6 to 8 cups fresh, organic roses Distilled water
- 2 to 3 trays full of ice cubes
- Turkey baster or large serving spoon
DIRECTIONS
1. Position the canning jar ring in the center of a stockpot. Place the heat-safe bowl on top of the ring.
2. Put the roses in the stockpot, scattering them around the jar ring and bowl. Continue to layer the roses until they’re at about the height of the bottom of the bowl. Pour the distilled water into the stockpot around the sides of the bowl, submerging the rose petals. The water level should be at least a couple of inches below the rim of the bowl. Place the lid on the pot upside down, so that the handle in the center is pointing toward the bowl.
3. Turn the heat to medium-high and bring the water to a boil. Once the water is boiling, reduce the heat to a low simmer and fill the inverted pot lid with several handfuls of ice. You’ve now created a home still: As the water boils, steam will rise, hit the top of the pot lid, condense because of the cold temperature of the ice, flow to the center of the lid, and drop into the bowl. As the ice melts, use a turkey baster or large serving spoon to remove the cold water. Continue removing water and adding ice for 20 minutes or so, or until most of the water around the base of the bowl is gone. Remove the pot from the heat and allow it to cool to room temperature. Carefully remove the lid and transfer the rose water from the bowl to a clean glass jar. Seal with an airtight lid and store in a cool, dark place for up to a year.
NOTE You can use this process to make any type of floral water, including chamomile, geranium, lavender, lemon balm, lemon verbena, rosemary, thyme, and peppermint.
From the book Simply Living Well by Julia Watkins. Copyright © 2020 by Julia Watkins. Published by HarperCollins. Reprinted by permission.