A Closer Look at Rosewater

Pure rose hydrosol, or rosewater, is the lovely and delicate result of steam distilling fresh rose petals. While it contains micro-droplets of oil from the distillation process, it is very much a water in consistency, is clear (not pink) and is full of real benefits for your body. Many brands of "rosewater" on the market are a combination of distilled water, rose fragrance, and often dye, ethanol and glycerin, so make sure you check the ingredients! Pure rose hydrosol is gentle in potency and has a floral and sweet aroma, similar to the delicate scent that drifts off the dampened petals after a spring rain.

On our farm, we hand-harvest and distill the petals from nearly one hundred Damask roses to produce this amazing and incredibly versatile floral water that can be used in the kitchen and on your skin!

FOR THE SKIN

Pure rosewater is wonderful for the skin as it has antibacterial and anti-inflammatory properties. It can be used to hydrate the skin, balance the pH, remove oil and dirt from clogged pores, and minimize redness and irritation. As a natural humectant, rose hydrosol is especially suited for dry or sensitive skin, helping to lock in moisture.

• Try applying it with a cotton pad directly after cleansing to hydrate, tone and balance the skin, then seal in the goodness with your favourite moisturizer.
• To rest tired, swollen eyes, soak a cotton pad with rosewater, place the pad on your closed eyes and leave for 5 minutes.
• Try mixing 5mL of hydrosol with 15mL of unscented lotion (shake well to combine) to enjoy the uplifting aroma and further soothe dry, irritated skin.
• Ease the itch of a dry scalp by massaging rosewater into your head and hair after bathing. You can even try adding a splash of rose hydrosol directly into your bathwater!

FOR THE KITCHEN

The delicate flavour of pure rose hydrosol makes it a delicious addition in the kitchen, and it is also known to aid with digestion.

• Try substituting rose hydrosol in place of vanilla extract in baking. It adds a particularly nice flavour to rosewater meringues.
• When it comes to libations, add a fun, floral splash of rosewater to gin or vodka based cocktails. Or create an elegant mocktail with sparkling water, a splash of rosewater and a twist of lemon.

Rosewater Meringues

You will need:

• 4 egg whites

• 1 cup berry (super fine) sugar

• 1/8 tsp cream of tartar

• 10-15mL rose hydrosol

Preheat oven to 250°F (or 225°F if using convection).

Line a baking sheet with parchment paper.

Place the egg whites in a small bowl, sprinkle cream of tartar over them.  Using an electric mixer, beat at high speed until the egg whites have soft peaks.  Add rose hydrosol, then add the sugar a spoonful at a time, beating after each addition until the sugar dissolves and the egg whites are very stiff.

Place meringue into a pastry bag and pipe into rosettes on parchment-lined baking sheet.

Bake in the oven for one to two hours until quite dry and meringues sound hollow when gently tapped.