Jo Anne's StoryHere is the recipe for edible rosewater for my recipe - Cardamom Infused Cupcakes with Rosewater Whipped Cream.
1In 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.
2Pour 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.
3Let cool, discard the petals and pour the rosewater into a sterile bottle, cap it tightly and refrigerate. Will keep for about a month.
Eddie Jordan EDWARDCARL - Nov 10, 2010
Jo, Thank you for posting the rose water recipe
Colleen Sowa colleenlucky7 - Nov 10, 2010
Jo Anne Sugimoto sugarnspicetedibears - Nov 10, 2010
Mahalo my dear friends - Eddie and Colleen. Enjoy! Will you let me know how this recipe turns out if you both make it before me? Love Ya!!! Jo
Jo Anne Sugimoto sugarnspicetedibears - Nov 12, 2010