Updated: Aug 10, 2019
***This is NOT for consuming***
- 2 cups fresh, fragrant rose petals
- 3-4 cups distilled water (or enough just to cover the rose petals when in pot)
- ½-1 cup vegetable glycerine, from a health food store of pharmacy (not essential)
- Rose essential oil (not essential)
- Spray bottles or jar to store the rosewater
Using a pot, or deep saucepan, simmer (low heat) the rose petals in the distilled water, covered, for 30 minutes (or until petals have lost their colour and are a pale pink). Allow to steep, covered, until cool.
Strain the mixture to separate the petals from the water, squeeze the separated petals tightly into the water (you may need a nut bag or cheesecloth for this. I used a netted laundry bag).
Add vegetable glycerine and bottle in a clean, airtight container. If you don’t have vegetable glycerine, simply skip this step.
Once in bottles, if you have rose essential oil, place a few droplets into the bottle. Shake well before spraying!
Varitation: Add 3 tablespoons of fresh lemon grass to the roses and simmer according to above.