What is rose water? How is it prepared?

Are all types of roses used in the production of rose water?
What is rose water? How is it prepared?
Rosewater or rose syrup is the hydrosol portion of the distillate of rose petals. Rosewater, itself a by-product of the production of rose oil for use in perfume, is used to flavour food, as a component in some cosmetic and medical preparations, and for religious purposes throughout Europe and Asia.



Rose perfumes are made from attar of roses or rose oil, which is a mixture of volatile essential oils obtained by steam-distilling the crushed petals of roses, a process first developed in Persia (now Iran). Rose water is a by-product of this processIngredients and Instructions







You can make rose water and extracts (or any other herb) at home. Take a large pot, insert a clean brick or rock, fill with rose petals or herbs or whatever around the brick. Cover with water and place a small glass dish on top of the brick. On top of the pot put a stainless bowl and fill with ice. Simmer about three hours depending how many petals or herbs you have, replacing the ice as needed. The bowl with the ice will condense the steam and drip down into the glass bowl. The water in the glass bowl is your rose water or whatever herb, on top will be a layer of oil. This is the essential oil. You can separate these and use the water in cooking and the essential oil in potpourri, lotions, soaps or whatever
Reply:Rose water also provides the primary flavor for many sweet treats. A teaspoon may be added to mango lassi or marzipan. Turkish delight, a favorite candy in many Arab countries, derives its unique taste from this flavoring. To the untrained palate, the addition of rose water is often described as tasting "soapy," but that is often because many associate the fragrance of roses with skin creams. Once used to this taste, gourmets or gourmands can delight in numerous Middle Eastern and Asian dishes which evoke traditional cuisine at least a millennia old.



Rose water flavors not only many foods of the Middle East, but also holds sacred importance in religious ceremonies of both the Muslim and Hindu religions. In certain Islamic rituals, it cleanses the body before prayer cleanses the spirit. In Hinduism, the fragrant liquid bathes the Shiva lingam, or phallus, during the Mahshirvrati festival, an annual day of devotion to Shiva, also traditionally celebrated as the day Shiva married the goddess Parvati.



Rose water can certainly be made at home with either very simple methods or more complex distillation methods. The easiest method is to combine rose petals and water in a sun tea jar and set the jar in the sun for several days. Keep in mind that care should be taken when concocting these home recipes. They are not long lasting and are subject to growing bacteria, which may be quite dangerous if used in food.
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Rosewater or rose syrup (Persian: ???? Golab Turkish: Gül suyu) is the hydrosol portion of the distillate of rose petals. Rosewater, itself a by-product of the production of rose oil for use in perfume, is used to flavour food, as a component in some cosmetic and medical preparations, and for religious purposes throughout Europe and Asia.



preparation method:



Ingredients

2-3 quarts fresh roses or rose petals

water

ice cubes or crushed ice



1. In the center of a large pot (the speckled blue canning pots are ideal) with an inverted lid (a rounded lid), place a fireplace brick. On top of the brick place the bowl. Put the roses in the pot; add enough flowers to reach the top of the brick. Pour in just enough water to cover the roses. The water should be just above the top of the brick.



2. Place the lid upside down on the pot. Turn on the stove and bring the water to a rolling boil, then lower heat to a slow steady simmer. As soon as the water begins to boil, toss two or three trays of ice cubes (or a bag of ice) on top of the lid.



3. You've now created a home still! As the water boils the steam rises, hits the top of the cold lid, and condenses. As it condenses it flows to the center of the lid and drops into the bowl. Every twenty minutes, quickly lift the lid and take out a tablespoon or two of the rose water. It's time to stop when you have between a pint and a quart of water that smells and tastes strongly like roses.



enjoy
Reply:Rose water is used in cosmetics for its lovely scent, but also because it has light astringent properties. As the gentlest of all astringents, rose water is often used as toner for fair and dry skin.

SIMPLE SOLUTION: You must be careful when purchasing rose water to buy only the 100 percent pure form. Often what is available in pharmacies and even some natural food stores is synthetic rose oil and water with preservatives added. Pure rose water is the distilled water of roses. It is usually made by stream distillation, and it smells heavenly and tastes delicious.

Availability: Besides health food stores and herb stores, you can often find rose water in delicatessens; it is used as a flavoring in fancy Greek pastries, puddings, and cakes.



Rose Water, Method #1



This recipe is the more traditional way to prepare rose water. Though it's a little more involved, its fun to do and the results are outstanding. You can make a quart of excellent-quality rose water in about 40 minutes. However, if you simmer the water too long, you will continue to produce distilled water but the rose essence will become diluted. Your rose water will smell more like plain distilled water, rather than the heavenly scent of roses.



Be sure you have a brick and heat-safe stainless steel or glass quart bowl ready before you begin.



Ingredients

2-3 quarts fresh roses or rose petals

water

ice cubes or crushed ice



1. In the center of a large pot (the speckled blue canning pots are ideal) with an inverted lid (a rounded lid), place a fireplace brick. On top of the brick place the bowl. Put the roses in the pot; add enough flowers to reach the top of the brick. Pour in just enough water to cover the roses. The water should be just above the top of the brick.



2. Place the lid upside down on the pot. Turn on the stove and bring the water to a rolling boil, then lower heat to a slow steady simmer. As soon as the water begins to boil, toss two or three trays of ice cubes (or a bag of ice) on top of the lid.



3. You've now created a home still! As the water boils the steam rises, hits the top of the cold lid, and condenses. As it condenses it flows to the center of the lid and drops into the bowl. Every twenty minutes, quickly lift the lid and take out a tablespoon or two of the rose water. It's time to stop when you have between a pint and a quart of water that smells and tastes strongly like roses.
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