Concentrated Homemade Rose Water
Chef Noor turns her stovetop into a tiny distillery: damask rose buds simmer around an empty bowl, an upturned lid full of ice condenses the fragrant steam, and drop by drop you collect pure, concentrated rose water for your desserts and drinks.
How to Prepare
Scatter the rose buds in a wide pot and pour in the two cups of water.
Place an empty heat-proof bowl in the centre of the pot — the roses and water should surround it, not fill it.
Cover the pot with its lid turned upside down, and pile ice cubes on top.
Simmer on low heat: the fragrant steam hits the cold lid, condenses, and drips into the bowl.
Replace the ice as it melts, and keep going for about 45 minutes.
Carefully lift out the bowl — the liquid inside is your concentrated rose water. Funnel it into a clean bottle and store in the fridge.
Keep the heat low and the lid icy — a gentle simmer gives a clearer, more fragrant distillate than a rolling boil.