Homemade Rose Water
Rose Hydrosol

You’ll Need

• 2 cups+ fresh rose petals
• Plenty of ice
• Two heat-proof bowls
• Purfied water
• Large stock pot with a tight fitting lid
• Fine mesh metal sieve
• Turkey baster
• A sealable container (to store your finished rose water)


Prepare the petals
Remove the petals from the stems and rinse thoroughly to remove any dirt or bugs.

Prepare the stock pot
Place a small heat-proof bowl in the center of a large pot. Then place another, slightly larger heat-proof bowl on top of the first bowl, making sure that both bowls fit inside the pot with the lid closed with at least 1/2” of space at the top. (Any water and heat-proof object can be used in place of the bottom bowl as long as the top bowl can steadily balance on top of it.)

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Add petals and water to pot
Place your rose petals in the pot around the bowl and then carefully pour in the purified water (enough to cover the petals) so that the top bowl remains dry.

Position the lid and ice

Flip your stock pot lid and place it on top of the pot upside-down (yes, upside-down). Place 2-3 cups worth of ice cubes on top of the inverted lid. (This will keep the lid cool and insure that rose water steam you’re about to create will condense, drip down and collect in your top bowl.)

Start Distilling!
Place your distillation set up on the stove and steadily apply low to medium heat. (You should hear the water in the pot lightly simmering.)

Keep it going
From time to time, carefully lift the lid to make sure that you still have water mixed in with the petals and that the distilled liquid is collecting in your bowl. As the ice on the lid melts, use a turkey baster to remove the melted ice and replace it with fresh ice.

Allow to cool and bottle

Once all the water mixed with petals has evaporated, turn off the heat and wait for the mixture to cool before removing the lid to allow the distillation process to complete. Once cool, remove the lid and the top bowl with your collected rose water. Pour the rose water into your sealable container, and Et Voilà! You have homemade rose water!

• Edible Flower Recipes •

fire roasted salsa in a black bowl
Honey Rose Lemonade

serving iconServes 6


2 Quarts Lemonade
Rose water to taste (we used 3 tbsps)
¼ cup fresh lemon juice
3 tbsps honey
3 tbsps water


1. Fill a pitcher with the lemonade, rose water, and lemon juice. In a small microwavable bowl, place the honey and 3 tbsps of water. Microwave for 10 seconds, stir, and add it to the pitcher. Add ice to the pitcher and stir. Garnish with the cleaned petals of one Oso Easy® Double Pink Rose.

fire roasted salsa in a black bowl
Fresh Rose & Lemon Granita

serving iconMakes 6 Servings


Fresh rose petals
1-2 Tbs Rose Water (Adjust to taste based on concentration)
7 Medium-Large Lemons (six to juice; one for zest)
1 1/4 cups water
1 – 1 1/2 cups sugar (adjusting sweetness to taste)
A press-style citrus juicer
A shallow freezer-friendly dish

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1. Harvest a handful of fresh rose petals. Rinse the petals and gently slice them into thin strips.

2. Carefully cut the top third off of six lemons. Using a spoon (or melon baller) scoop the pulp out until you only have the peel left. Set the lemon peels aside and juice the pulp. Zest and juice the one remaining lemon.

3. Combine water and sugar in a sauce pan and heat until sugar melts completely. As the mixture cools, add lemon juice, zest, rose water and sliced petals.

4. Pour the mixture into a shallow dish and place on a level surface in the freezer. Every half hour or so, scrape a fork through the mixture to break up the crystals and create an even texture until the granita is frozen.

5. Scoop the finished granita into the hollowed out lemons and serve immediately.

• Harvesting Tips •

Only harvest flowers you are 100% positive are edible

Choose flowers that are grown organically.

Gather them early in the morning when their essential oils are most intense.

Remove the stamens and pistil before eating.

Consume edible flowers in moderation.