Rosewater in Lebanon is homemade in the villages with a certain type of rose, called ward joury (Rosa Damascena); the sweetest and most delicate rose ever! The traditional procedure is to use a distiller (karaké). I just wanted to see if i could make some rosewater without having to buy or borrow a distiller. I tried it three times, first using a techniqur I read online which called for placing a brick in a pot. Finally, I simplified it even further and yesterday made rosewater with only a pot and a small pyrex bowl lodged inside. INGREDIENTS: 4 cups (loose, about 4 ounces) of rose petals (Rosa Damascena) 2 cups distilled water (or regular water) 1. In a pot with a rounded lid, place the rose petals and the bowl in the middle; gently pour water over the petals, making sure no water gets inside the bowl. Tightly close the pot (you can use a kitchen towel, then place the lid over the towel for an even tighter seal. 2. Bring to a simmer; as soon as the mixture simmers, invert the lid and place ice cubes on the lid (see photo above). Check after 15 minutes. The bowl inside the pot should be at least half-filled with a clear liquid, rosewater. Turn off the heat, cool the rosewater and pour into a container and close. Keep in the fridge. NOTE: I used a drop of rose coloring; the liquid should be clear though. Only the water simmering with the petals takes on a pinkish color. Above is the type of rose needed, Rosa Damascena or ward joury. It is a variety with lots of thorns, but extremely fragrant.
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