canning,
Corn-Free,
Dairy-free,
Diabetic friendly,
Farmhouse,
Festival/Special Occasion Menu,
foraging,
from scratch,
Herbal Remedies,
Rose water,
slow food,
Spring,
Vegan,
Victorian,
wild roses,
Wildcrafting
Wild Rose Water
12:06 PMFor as long as I can remember, I've been enchanted by everything Victorian (and Renaissance, and Medieval, and... old). I have seen plenty of recipes calling for rosewater for both bath and body and for baking. When the wild roses bloomed this year is huge CRAZY amounts in the backyard, I couldn't help myself. Making my own rosewater was so easy to do and a really fun project. I can't wait to try it out in some recipes which I plan to share on here as I go. The Rosewater from this particular recipe is supposed to keep for up to 1 month in the refridgerator.
Wild Victorian Rose Water
3 quarts wild rose blossoms (or petals from organic domestic roses)
1 quart water
I was originally trying to distill rosewater (Rosemary Gladstar's recipe) , but didn't have enough ice... that's why the cup is in the pot in this picture. I took it out halfway though.
Bring 1 quart of pure water to a rolling boil in a large pot. Add your rose blossoms, simmer for 20 minutes. Strain the rose water and put it in a sealed quart sized jar (Mason jar works just fine). Refridgerate for up to 1 month.
That's it!
Enjoy!
0 comments