Step 1

Combine 1/4 cup dried rose petals with 1/5 cup distilled water in a small-medium saucepan.

Step 2

Bring to a boil and then reduce to a simmer, simmer for 5-10 minutes, or until the petals are nearly colorless. Remove from heat.

Step 3

Put a funnel over a jar (if storing, use a dark-colored glass jar with a lit/cap), and place cheesecloth or filter (I use a No. 4 coffee filter). Pour the rosewater over the filter to separate out the rose petals.

Step 4

In a tall, large pot, put dried rose petals and water in the bottom. Place a vegetable steamer with the center unscrewed (you can also use an upside-down small colander, brick, or something that's heat-safe that will make a platform for the small metal bowl.

Step 5

Place a small metal bowl on top of the platform.

Step 6

Place the lid concave so that the dome of the lid is pointing down, allowing the steam to collect and drip into the bowl. Bring to a boil and reduce to a simmer. Simmer for 30 minutes or longer, depending on how much rose water you want, and add water if the level gets low.

Step 7

When the desired amount is distilled, place a funnel over a heat-safe jar, and using oven mitts, add the rose water to the jar. Allow the rose water to cool completely, you can use it right away or store it in a dark-colored glass container in the refrigerator for up to 6 months.