Rosewater is a staple in my kitchen (and bathroom) cupboards. Make your own from just two ingredients…water and well, roses! I use it in cakes, simple syrups, for drinks, to poach fruit in and savoury dishes such as Kashmiri biriyani, Tagines & Kormas.

As well as for cooking, I use Rosewater on my face as a cleanser/ toner and pour it into my bath when I went to smell of roses! Use uncoated, washed dried roses or fresh if you have them! The more pink/ red the rose – the more fragrant the taste. The lighter the rose, the more subtle the flavour of rose and the more yellow/ orange tinged roses tend to smell and taste fruitier! Use pesticide free roses – this is important.

Homemade Rosewater

Homemade Rosewater

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Course: DrinksCuisine: Middle EasternDifficulty: Easy
Prep time

1

minute
Cooking time

10

minutes

A kitchen cupboard staple, especially if you enjoy Middle Eastern and Indian cooking.

Ingredients

  • 1/4 cup uncoated, pesticide-free rose petals

  • 1 1/2 cups water

Directions

  • Combine the roses and water into a pan and gently boil till the colour of the petals gets duller and your kitchen smells of roses – around 5-10 minutes. Bottle in a sterilised bottle and pop in the cupboard or fridge once opened.

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