2 cups fresh fragrant rose petals (unsprayed, organic)
1 ½ cups sugar
¾ cup water
2 tablespoons lemon juice
1 teaspoon rose water (optional, for extra aroma)
1. Rinse petals gently and remove any white bases (they can be bitter).
2. Boil water and sugar in a saucepan to make a syrup (5–7 min on medium heat).
3. Add lemon juice and stir in rose petals..
4. Simmer for 20–25 minutes, stirring occasionally until slightly thickened.
5. Optional: Add rose water just before turning off heat.
6. Pour into sterilized jars and let cool.
Refrigerate and use within 1–2 months.
Serve with toast, crepes, scones, or stir into tea or yogurt.
Rose Water
Ingredients:
1 cup fresh rose petals (unsprayed, organic)
1.5 cups distilled water
1. Rinse gently to remove dirt or bugs.
2. Place petals and water in a small saucepan. Cover and bring to a gentle simmer over low heat.
3. Simmer for 20–30 minutes until petals lose their color.
4. Let cool, then strain through a fine mesh sieve.
5. Pour into a clean glass jar or spray bottle. Refrigerate and use within 30 days.
Place a few fresh, clean rose petals into each compartment of an ice cube tray. Fill each compartment with the cooled rose water. Place the tray in the freezer until solid. ransfer cubes to a sealed container or freezer bag for long-term storage.
* Rub a cube on your face for a refreshing toner
* Drop into lemonade, iced tea, or sparkling water for a floral twist.
Rose Oil
Ingredients:
1 cup fresh rose petals (unsprayed, organic) or ½ cup dried petals
1 cup carrier oil (like jojoba, sweet almond, or grapeseed oil)
1. Rinse fresh petals gently in cool water using a colander or bowl. Pat dry with a clean towel or let air dry completely on a paper towel. Make sure petals are fully dry to prevent mold.
Cold Infusion (Gentle & Slow)
2. Place petals in a clean glass jar and cover with carrier oil.
3. Seal the jar and place it in a sunny windowsill for 2–3 weeks. Shake gently every day.
4. After infusion, strain out the petals using cheesecloth or a fine sieve.
Heat Infusion (Faster)
2. Place petals and oil in a heat-safe bowl over simmering water.
3. Heat for 1–2 hours on low, stirring occasionally.
4. Let cool, then strain out the petals using cheesecloth or a fine sieve.
5. Pour the rose oil into a dark glass bottle. Keep in a cool, dry place.
* Use Damask roses for the most fragrant oil.
* Add a few drops of vitamin E oil to extend shelf life.
* Avoid using water or wet petals to prevent spoilage.