Here's how to make and use rose water for cooking, baking, and some of our favorite rose water recipes.
Rose water (sometimes spelled rosewater) is a floral water made by distilling or simmering rose petals. It's often used in Middle Eastern, Persian, and Indian cooking. It's primarily known for being paired with sweet dishes like gulab jamun and baklava.
Rose water has a very distinct and strong flavor. A little goes a long way if you are new to cooking with it.
Like its sister flower water, orange blossom water, it's a wonderful addition to many dishes when used in moderation.
How to Use Rose Water.
There are many wonderful recipes for cooking and baking with rose water. Try it in this easy dessert - Strawberry Rose Coconut Milk Popsicles or in this main course recipe - Harissa Chicken with Rosewater Sauce.
Storage
You can keep the rose water in the refrigerator for up to a month.
This recipe makes a cup and a half, so there's plenty to cook and bake with, as well as use as a facial toner or a room spritz.
What Type of Roses to Use
You can really use any type of rose petal to make rose water, but make sure the petals meet these requirements first:
- Organically grown or pesticide-free - you do not want to use roses that have harmful chemicals for digestion on them. Most roses are grown to be displayed in vases, not distilled to ingest. So, if you are buying from a florist or farmer's market, make sure that pesticides were not used on them.
- Not grown on the side of the road - flowers that are grown close to a street will have roadside pollution on them and shouldn't be consumed.
- Check to make sure you aren't allergic - test the flower petals on your forearms by swiping them gently across your skin to make sure you aren't allergic to them.
Rose Water Recipe
It's easy to make your own rose water and it smells wonderful!
Ingredients
- 1 cup fresh rose petals, rinsed
- 1 ½ cups distilled water
Instructions
- Add the petals and the water to a small saucepan over high heat.
- As soon as the water starts to simmer, turn it down to low heat. Cover with a lid.
- Allow to simmer for 30 minutes or until the petals lose all color (if using pink or red petals).
- Let sit for 20 to 30 minutes to cool.
- Strain through a fine-mesh sieve, to remove all the petals and small pieces.
- Put in a jar and save in the refrigerator for up to 30 days.
little cooking tips says
And its amazing for kourabiedes greek festive cookies! thank you for the instructions!
Emily says
That sounds wonderful 🙂 I'll have to try making them
indiana hunter says
DELICIOUS.