Rosewater Edible Recipes
HOW TO MAKE ROSE WATER
Learn all of the benefits of Rose Water, including a step-by-step tutorial on how to make rosewater! Not only will you learn how to make homemade rosewater, but you'll get a DIY Rosewater Face Toner recipe too!
Provided by Davida Lederle
Categories Skincare
Time 30m
Number Of Ingredients 5
Steps:
- Remove petals from stems and run them under luke-warm water to remove any leftover residue.
- Add petals to a large pot and top with enough distilled water to just cover (no more or you'll dilute your rosewater).
- over medium-low heat bring the water to a simmer and cover.
- Let simmer for 20-30 minutes or until petals have lost their color and are a pale pink.
- Strain the mixture to separate the petals from the water.
- Discard petals and place water in a glass jar to store.
- Combine all ingredients in spray bottle and shake.
- To apply: spray directly on face or spray a cotton pad and wipe face to remove any residue.
HOW TO MAKE ROSE EXTRACT
A simple DIY for homemade rose extract using organic edible rose petals. This extract is perfect for using within baked goods, puddings, cocktails, other drinks, and even for home and beauty uses. Plus, the process only requires two 'ingredients' and a super simple method!
Provided by Samira
Categories DIYs
Time P2DT10m
Number Of Ingredients 2
Steps:
- Wash the rose petals carefully to get off any critters and dirt. Then dry well.
- Place the petals in a large sterilized glass jar and then pour the vodka over the petals, making sure to completely cover them in the liquid. Then close the jar and store in a dark, cool location, such as a cupboard, for 2-3 days.During this time, the flavor, smell, and even color will leech from the petals into the vodka.
- Sieve the rose vodka mixture to remove the petals and then decant it into sterilized glass jars or even dropper bottles.
Nutrition Facts : ServingSize 1 tsp, Calories 14 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 1 g
ROSEWATER - EDIBLE
Here is the recipe for edible rosewater for my recipe - Cardamom Infused Cupcakes with Rosewater Whipped Cream.
Provided by Jo Anne Sugimoto
Categories Non-Alcoholic Drinks
Number Of Ingredients 2
Steps:
- 1. In a large pot, put in 3 cups of cleaned and rinse red or pink rose petals. Be sure that the rose bush has not been sprayed with pesticides. Use organic rose petals if you are able to locate them.
- 2. Pour 1 liter of mineral water over the rose petals and cover the pot. Place on low heat, let simmer until the water about halfway evaporated.
- 3. Let cool, discard the petals and pour the rosewater into a sterile bottle, cap it tightly and refrigerate. Will keep for about a month.
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- Bring to a boil and then reduce to a simmer, simmer for 5-10 minutes, or until the petals are nearly colorless. Remove from heat.
- Put a funnel over a jar (if storing, use a dark-colored glass jar with a lit/cap), place cheesecloth or filter (I use a No. 4 coffee filter). Pour the rosewater over the filter to separate out the rose petals.
- In a tall, large pot, put dried rose petals and water in the bottom. Place a vegetable steamer with the center unscrewed (you can also use an upside-down small colander, brick, or something that's heat-safe that will make a platform for the small metal bowl.
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- In a small saucepan add distilled water, vodka and rose petals. Cover and bring to a simmer. Simmer until petals are pale (25-30 minutes).
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From onegreenplanet.org
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- Roasted Cauliflower with Black Lentils and Dried Flowers. Judy Moosmueller tosses cauliflower florets in olive oil and a dried flower blend, made up of rose, marigold and cornflower, before roasting everything together in the oven.
- Blackberry Lavender Ice Cream. The zing of the blackberries and lemon is complemented by the calming lavender in this stunning Blackberry Lavender Ice Cream by Melissa Haithcock.
- Indian Milkshake: Cardamom, Rosewater and Sweet Cherry Lassi. Source: Indian Milkshake: Cardamom, Rosewater and Sweet Cherry Lassi/One Green Planet. Advertisement.
- Pansy Shortbread. This Pansy Shortbread by Gabrielle St. Claire has to be the prettiest biscuit around. These cookies are elegant and delicious yet so simple to make.
- Lemon Basil Cashew Cream Stuffed Zucchini Blossoms. This is another amazing version of the stuffed squash blossom. Lemon Basil Cashew Cream Stuffed Zucchini Blossoms by Koko Brill will definitely wow your dinner guests.
- Rose Petal, Cashew and Olive Oil Granola. If you want to treat yourself to a fancy breakfast, look no further than Sarah Gory‘s recipe for Rose Petal, Cashew and Olive Oil Granola.
- Spring Salad with Carrots, Beets and Flowers. This is such a vibrant salad with all the colors of spring. Lilia Jankowska‘s Spring Salad with Carrots, Beets and Flowers is a mix of fresh veggies and a host of edible flowers, such as marigolds, daisies, and pansies.
- Strawberry Rose and Berry Lavender Tarts. Two floral fancies for the price of one. Here, Maria Koutsogiannis shows you how to make two different tart fillings using edible flowers—Strawberry Rose and Lavender Tarts.
- Marzipan Maca Hibiscus Cups. These Marzipan Maca Hibiscus Cups by Stephanie McKinnie are very simple to make but look rich and divine. The marzipan is made with blanched almonds and coconut sugar and has a dose of maca thrown in to give you an energy boost.
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