1 / 4
To make rose water, first place a bowl upside down in a very large saucepan or pot.
Photo by Emily Han and Gregory Han
2 / 4
Place rose petals around the upside-down bowl.
Photo by Emily Han and Gregory Han
3 / 4
After you've placed the rose petals around the upside-down bowl, place another bowl, such as a heat-safe glass measuring cup, right-side up, on top.
Photo by Emily Han and Gregory Han
4 / 4
Placing ice cubes on the top of the pot as it simmers creates rose-infused condensation, which will collect in the bowl inside of the pot.
Photo by Emily Han and Gregory Han
Ingredients
- 6 cups fresh rose petals
- 6 cups water
- Large zip-close plastic bag filled with ice cubes, plus more ice cubes as needed
Directions
- Gently shake the petals to remove any dirt or insects.
- Place a small and sturdy heat-safe bowl upside down in the center of a very large saucepan.
- Arrange the rose petals around the sides of the bowl.
- Pour just enough water into the saucepan to cover the rose petals; the water level should remain below the top of the upside-down bowl.
- Balance another bowl right side up on top of the first bowl; this is what will catch your rose water.
- Cover the pot with the lid flipped upside down.
- Bring the water to a simmer over medium heat. After it starts to simmer, put the bag of ice on the inverted lid.
- Adjust the heat if necessary to maintain a gentle simmer.
- When the ice cubes melt, pour out the water and add new ice cubes to the bag.
- As the steam rises inside the pot, it will condense on the underside of the cold lid and drip into the open bowl.
- Peek inside the pot occasionally; when you have about 1 cup of rose water in the bowl (which will take approximately 1-1/2 hours), turn off the heat. Let cool.
- Uncover the pot and carefully lift out the bowl of rose water.
- Using a funnel, transfer the rose water to a sterilized glass bottle. Store in the refrigerator for up to 6 months or until cloudy material forms on the liquid.
