Guest guest Posted August 6, 2004 Report Share Posted August 6, 2004 Basic Rosewater Made by steeping dried rose petals in water that has been brought to a boil. 1 cup dried rose petals 4 cups water Steep until leaves turn translucent and all color is extracted - about 10 minutes. Cover and allowed to " age " overnight in the refrigerator. Strain petals. Funnel into a bottle. Stores for about 2 weeks in the refrigerator. For Sweetened Rosewater, add 2 Tbs. of raw honey before boiling. When you are creating a blend remember that almost every blend is enhanced by adding even 1 drop of Lavender. Infused Oil - Fill a clear glass jar with dried flowers, petals or leaves. Pour in your favorite oil until it completely covers the herb, close the jar, and shake well. Place jar in a sunny location, shake everyday for 2-6 weeks. Strain the herbs with cheesecloth, squeezing out all remaining oil. Pour your infused oil into dark glass bottles, label and store. Infused Oil Tips: > For a stronger cold infusion, repeat the whole process with your infused oil and fresh herbs. > Crushing herbs with a morter and pestle makes a stronger infusion. > Olive oil works well for cold infusions, because it rarely becomes rancid. > Add vitamin E to help preserve your oil. > Make a hot infusion by putting the herbs and oil in a non-metal, oven-proof bowl over a saucepan of boiling water (like a double boiler). Cover and simmer gently for 2-3 hours. Quote Link to comment Share on other sites More sharing options...
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