How to make rose water at home (with four easy step-by-step recipes!)

After my post on the beauty benefits of rose water, a lot of you have been asking whether it’s possible to make this fragrant multi-tasker at home. 

Yes, it’s possible to make your own rose water — and it’s easy. 

Growing up, I always looked forward to visiting my grandmother in her pretty summer cottage steeped in the fragrance of meltingly luxurious rose creams and fluffy rose-dusted powder puffs. 

While these sweet-smelling lotions and potions are no longer within reach, these DIY rose water recipes bring back beautiful memories of playing dress-up in her bedroom. 

Plus, they are fresh, toxin-free, and safer for the skin than many store-bought varieties laden with chemicals.

Here, then, is a step-by-step masterclass on four different ways to make rose water at home.

1. How to make rose water: The original recipe from ancient times

• Fill the bottom 3-4 inches of an enamel pot with fresh rose petals. Pour purified water (ideally, distilled water instead of tap water) over them until they are covered.

• Heat the water until it starts steaming, but do not let it boil. 

• Simmer until the petals lose their color. At this point, the water will have taken on the color of the petals, and you will see oil on the surface. The process will take approximately 60 minutes.

• Strain the water and squeeze out the liquid from the petals — this is your homemade rosewater.

2. The quick & easy recipe

• Place 1 firmly packed cup of rose petals in a glass jar.

• Pour 2 cups of boiling water over the petals. Cover and steep until the liquid is cool.

• Strain through a nut milk bag, squeeze out the liquid from the petals and refrigerate it in a sterilized jar.

3. How to make rose water in an oven

• Preheat oven to 450°.

• Line a heat-proof enamelware roaster a few inches deep with fresh roses.

• Add purified water until the petals are just covered.

• Place the roaster (uncovered) in the oven and bring to a boil.

• When it starts boiling, turn off the heat and cover the roaster. Leave in the oven until the water is cool (several hours).

• Once cool, strain and squeeze all the petals to remove the liquid. Refrigerate the liquid.

4. The one with all the bells & whistles

• Fill the bottom of an enamel canning or stock pot with 4 quarts of rose blossoms.

• Pour distilled water over them until they are just covered. The rim should be a few inches higher than the water. If you have a canning rack, you can set the bowl on top so it’s not directly over the heat; a Pyrex loaf dish underneath the bowl would do the trick.

• Cover the pot with its lid, but position it upside down so you have a dipped “container” to hold the ice on top (to be added later). 

• Now turn on the heat and bring the water to a boil.

• Once it starts boiling, fill the top of the inverted pot lid with ice cubes. Turn the heat down and keep at a bare simmer for about two hours.

• Top up the ice as needed, and occasionally check that the petals don’t boil dry.

• This process will enable condensation to form on the top inside of the pot lid. The condensation will drip into the bowl inside the pot — the liquid inside the bowl is your floral elixir.

PS: Some important notes

• The best roses for floral water are the Rosa damascena, Rosa centifolia, and Rosa gallica. All these species are edible and work brilliantly in teas and food flavorings.

• Rose petals must be freshly picked and completely free of pesticides or other chemicals. If you don’t grow your own rose bushes, ask at the local florist or farmers market for organic ones.

• Pick the flowers just after the morning dew has evaporated — around 2-3 hours after sunrise.

• Use only the rose petals, not the stems, stamen (the “male” part at the center of the rose, where you find the pollen), or leaves.

• Wash thoroughly to remove any bugs or dirt and immediately process with one of the rose recipes above.

• After preparing your recipe of choice, refrigerate in a sealed, sterilized glass jar.

Preservation pointers

While homemade rose-infused water does not contain preservatives and has a shorter shelf life, there are a few tips and tricks to extend its freshness.

• Always store it in a clean, sterilized glass container. Any impurities can contaminate your petal infusion and shorten its life.

• Keep it refrigerated. It will last longer and provide a refreshing, cooling effect as well.

• Use your concoction within two weeks. If you notice any changes in color, smell, or texture before then, discard it immediately.

• Consider adding a natural preservative like grapefruit seed extract if making a large batch.