Tuesday, 23 September 2014

How to make your own rosewater

Making distilled rosewater is not that difficult and doesn't require specialist equipment. Once made, this beautifully fragrant liquid can be used to add scent and flavour to jellies, meringues, and fruit syrups. There are lots of rose bushes in the Secret Garden, all of which have petals suitable for eating, but for making rosewater we only want the most fragrant of blooms.
The best rose petals are those from a flower which is past the stage of being a bud and is opening out but is not quite in full bloom yet, and certainly not overblown.
How to make rosewater
There are a number of ways to make rosewater. You can simply steep rose petals in water, bring it to the boil and let them cool, before straining the mixture. You'll end up with a coloured liquid that might well be a bit sludgy and won't keep for very long.
Not much more effort is required to make distilled rosewater, which is clear and will keep for much longer.

You will need:
•Several handfuls scented rose petals, separated from the flowerhead and with all bits of stalk, leaf, etc, removed
•A large non-reactive pot with a curved lid
•A bowl which will fit into the pot
•A trivet, half-brick or heatproof weight to go underneath the bowl
•1-2 bags of ice

1. Put the trivet or brick in the middle of a large pot.
2. Pack the rose petals around it up to the level of the top of the trivet or weight. Pour cold water over the rose petals until they are just covered.
3. Set the bowl on the trivet or weight, put the lid on the pan and heat up to boiling point.
4. As soon as the water in the pan starts to boil, put a bag of ice on the inverted lid. Turn the heat down to a simmer.
5. As the steam rises from the rose-infused water, it hits the underside of the lid, which thanks to the bag of ice, will be cold. The steam will then condense and run down the curved lid in rivulets before dripping into the bowl you set inside the pan. After 20-30 minutes, you should have a bowlful full of clear rosewater, which can be lifted out, cooled and decanted into an airtight jar.
Once the water is boiling, it's advisable to check once or twice that your set-up is working and that the rose-infused water is indeed filling the bowl. Carefully lift the lid to check everything is in place, then leave for around 20 minutes before checking again. Once you have the desired amount of water in the bowl, turn off the heat and carefully lift the bowl out of the pan. You should have beautifully scented rosewater.
This rosewater can keep for up to a year, although it’s probably better to make fresh batches for cooking.

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