Post by WVsnowflake on Apr 7, 2011 21:20:41 GMT -6
Thought I would post these since Roses will be blooming soon (hopefully ) 
Rose Water Recipe
Though distilling fresh rose petals generally produces rose water, the following method is simple and effective, and it ensures a perfect rose water every time.
Be sure you use fresh roses that have just begun to open — they are at their prime and will yield the strongest water. The more fragrant the roses, the stronger the scent of the rose water. Using roses that have been sprayed with insecticides will result in the toxins being extracted into the water.
Ingredients:
3 parts witch hazel extract, vodka or gin
1 part distilled water
Fresh, organically grown roses or rose petals
Instructions:
1. Mix the witch hazel extract (or vodka or gin) with the distilled water. Place the fresh roses in a quart jar. Completely cover the roses with the alcohol mixture, adding enough extra that the alcohol mixture rises 2 to 3 inches above the flowers. Cover tightly and place in a warm shaded area. Let the mixture sit for 2 to 3 weeks.
2. Strain out the roses and rebottle the water for use. Rose water does not need refrigeration, though storing it in a cool place will prolong its shelf life.
Rose Water Recipe II
This recipe is the more traditional way to prepare rose water. Though it’s a little more involved, it’s 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 than like heavenly roses.
Be sure you have a brick and a heat-safe stainless steel or glass quart bowl ready before you begin.
Ingredients:
2 to 3 quarts fresh rose petals
Water
Ice cubes or crushed ice
Instructions:
1. Place a brick in the center of a large pot with a rounded lid (the speckled blue canning pots are ideal). Place the bowl on top of the brick. 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; it should rise to just above the top of the brick.
2. Place the lid upside down on the pot. Turn on the heat and bring the water to a rolling boil. Then lower the heat to a slow, steady simmer and toss two or three trays of ice cubes (or a bag of ice) on top of the lid. 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.
3. Every 20 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.
--------------------------------------------------------------------------------
Read more: www.motherearthnews.com/natural-health/herbal-skin-care-ze0z11zhir.aspx?page=6#ixzz1Itjrum2R
Read more: www.motherearthnews.com/natural-health/herbal-skin-care-ze0z11zhir.aspx?page=5#ixzz1ItjckMod
Rose Water Recipe
Though distilling fresh rose petals generally produces rose water, the following method is simple and effective, and it ensures a perfect rose water every time.
Be sure you use fresh roses that have just begun to open — they are at their prime and will yield the strongest water. The more fragrant the roses, the stronger the scent of the rose water. Using roses that have been sprayed with insecticides will result in the toxins being extracted into the water.
Ingredients:
3 parts witch hazel extract, vodka or gin
1 part distilled water
Fresh, organically grown roses or rose petals
Instructions:
1. Mix the witch hazel extract (or vodka or gin) with the distilled water. Place the fresh roses in a quart jar. Completely cover the roses with the alcohol mixture, adding enough extra that the alcohol mixture rises 2 to 3 inches above the flowers. Cover tightly and place in a warm shaded area. Let the mixture sit for 2 to 3 weeks.
2. Strain out the roses and rebottle the water for use. Rose water does not need refrigeration, though storing it in a cool place will prolong its shelf life.
Rose Water Recipe II
This recipe is the more traditional way to prepare rose water. Though it’s a little more involved, it’s 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 than like heavenly roses.
Be sure you have a brick and a heat-safe stainless steel or glass quart bowl ready before you begin.
Ingredients:
2 to 3 quarts fresh rose petals
Water
Ice cubes or crushed ice
Instructions:
1. Place a brick in the center of a large pot with a rounded lid (the speckled blue canning pots are ideal). Place the bowl on top of the brick. 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; it should rise to just above the top of the brick.
2. Place the lid upside down on the pot. Turn on the heat and bring the water to a rolling boil. Then lower the heat to a slow, steady simmer and toss two or three trays of ice cubes (or a bag of ice) on top of the lid. 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.
3. Every 20 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.
--------------------------------------------------------------------------------
Read more: www.motherearthnews.com/natural-health/herbal-skin-care-ze0z11zhir.aspx?page=6#ixzz1Itjrum2R
Read more: www.motherearthnews.com/natural-health/herbal-skin-care-ze0z11zhir.aspx?page=5#ixzz1ItjckMod
