Jo Anne Sugimoto Recipe


By Jo Anne Sugimoto sugarnspicetedibears

Recipe Rating:
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Jo Anne's Story

Here is the recipe for edible rosewater for my recipe - Cardamom Infused Cupcakes with Rosewater Whipped Cream.


3 c
rose petals
1 l
mineral water

Directions Step-By-Step

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.
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.
Let cool, discard the petals and pour the rosewater into a sterile bottle, cap it tightly and refrigerate. Will keep for about a month.

About this Recipe

Course/Dish: Non-Alcoholic Drinks
Other Tag: Quick & Easy