How to make Rose oil and Rose water
With the current weather in Victoria Australia our gardens are really blooming. So it’s a great time to gather your rose petals and dry them.
I’m really lucky where I live as there is a volunteer group who run a local rose garden where I walk regularly and marvel at the roses, I have a few favourites, like Abraham Darby, The Ashram (yes ironic given I live in an Ashram) and Fruit Parfuma.
So how to make rose oil or rose water?
Wash your petals carefully.
Preheat your Oven to 180F.
When ready, evenly space your rose petals on a baking tray lined with baking paper
Place your trays in the oven.
Heat for about 10 - 30mins - so you’re checking regularly. You want crisp petals.
ROSE OIL
Boil a cup of water in a pot. When the water has boiled, turn off and leave in the pot.
Sterilize a jar and place a cup or so of either jojoba, grapeseed, almond or some oil that won’t compete with the perfume from your roses
Next crush, shred or bruise one cup of roses and place in the oil, swirling the oil around gently to cover the roses. Swirl don’t shake.
Warming the oil will help the roses to release their scent. So place the lid on your jar and place the jar with lid on into the pot.
When the water cools, take your precious oil to a sunny or light filled space and allow to sit for 24 hours
After 24hours strain your oil through cheesecloth or muslin
Store in a dark glass jar and keep out of direct sunlight.
ROSE WATER
Place dried rose petals into a saucepan and fill with enough distilled water to just cover the petals.
Over medium-low heat bring the water to a simmer and cover.
Gently simmer on medium-low for approximately 30 minutes or until the colour in the petals has faded.
Your rose water will last for a month or so.
If you’re making rose water for a spritz for summer begin the process of collecting rose petals now, but wait until late November through to mid December before making your rose water.
You might also consider making rose water in late December for seasonal gifting.
