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.