Here 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.