Free Rose Recipes

“Incredible Organic Rose Recipes”
   As written an researched by Charles Farricielli
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Rose Vinegar
Steep FRESH ROSE petals in white wine vinegar for 2 weeks in a warm place out of direct sunlight.
Cook with rose vinegar or use as an astringent wash for the face body.
Rose Petal Jam
You’ll need the following:
  • 1/2 lbs. rose petals
  • 1 & 1/4 cup of sugar
  • 3 tbs. organic lemon juice
  • 3/4 lbs. raw, unfiltered honey
 Simmer petals in a small amount of water until tender. Add the sugar, honey and the lemon juice and cook gently until this mixture is a thick syrup consistency.
Allow the mixture to cool a little, and then pour it into sterile canning jars and seal.
Rosehip Tea
Make an infusion of rosehips with a pinch of cloves, cinnamon and a slice of lemon.
To make an infusion, add 1 cup of boiling water to 1 ounce of herb. Do not boil the herb in the water. That’s how you make a decoction…
Strain herbs out and serve the “tea” to restore and stimulate your vital energy.
Rosehip Syrup
For this syrup you’ll need:
  • 1 & 1/4 cup of boiling water
  • 1/4 lbs. rosehips
  • 1/2 cup raw, unpasteurized honey
Use this syrup as a topping for cake, ice cream or with other items of your choosing. Mixes well with sparkling water for a delightful beverage! Also does wonders for a sore throat.
Rose Water Mouthwash
Mix equal parts of rosewater and tincture of myrrh (Commiphora mol mol) for an alternative to OTC mass-marketed “green stuff”.
Candied Rose Petals
Begin by slightly beating one egg-white in a small bowl. Sprinkle a layer of sugar on a small plate. Dip the rose petals first in egg-white, then in sugar so they are coated on both sides.
Dry these confections on a rack. Store the candied petals on wax paper, each layer separated by a paper towel or piece of cheesecloth.
Use these on candy trays, as a garnish for fruit cups, as a decoration on cakes and pies or to adorn a serving platter for a special meal.
Rose Petal Punch
A handful of strongly scented rose petals will delicately flavor a punch for a summer evening.
2 – 3 hours before you wish to serve the punch, put a good handful of fresh, scented rose petals into a mixing bowl. Sprinkle a tablespoon of sugar over the roses and pour over it a large bottle of sparkling wine or apple cider along with the juice of one lemon. Chill.
When ready to serve, strain off the liquid into a punch bowl and add additional fresh rose petals and any berries in season. Serve in tall glasses.
Rose Petal Ice Cream
  • 2 cups heavy or whipping cream
  • 4 scented deep crimson rose heads
  • 2 large brown eggs
  • 3/4 cup sugar
  • 2 tsp. honey
  • a pinch of ground cardamom or seeds from a few pods
  • 1 cup milk
1. Put the cream, milk cardamom and rose petals in a saucepan and bring to just below the boil. Remove from heat, cover and leave to infuse until cool.
2. Whisk egg yolks in a mixing bowl until light and fluffy, 1-2 minutes. Whisk the sugar and honey a little at a time, and then continue whisking until completely blended.
3. Strain the rose-infused milk into the egg mixture and return to the sauce pan or a double-broiler. Cook very gently until slightly thickened, but do not let it boil.
4. Chill this mixture (custard now) and then freeze or process in an ice cream maker. Store in the freezer.
* Before adding custard mixture to the ice cream maker, I like to add a little rose water and fresh rose petals minced lightly

YOU CAN eat Rose Petal Ice Cream along side soft summer fruits such as raspberries, cherries or strawberries topped with (of course) Rosehip Syrup or more rose petals.
Beloved Roses
Healing and Soothing
Roses are one of the most loved flowers, yet they are also useful herbs. Rose essential oil is healing and soothing and the rose petals, fresh or dried, also have many uses. I have a jar of dried rosebuds and petals in my kitchen that I open now and then just to breathe in the sweet aroma when I need a moment of calmness. Remember to only use roses that haven’t been sprayed or treated in any way.
There is many different methods to making rose water. I’ve chosen three for today that are easy. By the way, vodka acts as a preservative in the recipes.
Rosewater Method I
You’ll need:
2 cup distilled water
1/4 cup 80 proof vodka
1/2 cup fresh rose petals
Place the rose petals in a large glass jar with a lid. Add the vodka and the water. Place the jar in a sunny window for 24 hours or so. Strain and keep in the refrigerator for up to 2 weeks.
Rose Water Method II
You’ll need:
1 cup fresh rose petals
1 1/2 cups distilled water
1/2 cup 80 proof vodka (optional)
Place the rose petals in a pan with the water and simmer for 10 minutes. Strain. If you are using this within a day or two, then refrigerate till needed. If it will be longer then add the alcohol after the mixture is strained and cooled. You still should use it within a week or two, especially is using in edible recipes.
Rose Water Method III
You’ll need:
1 1/2 cups fresh rose petals
1 cup cold water
1 tablespoon 80 proof vodka
Place the rose petals in a glass jar and pour over the water. Seal tightly and allow it to set for 2-3 days, shaking at least once per day when you think of it. Strain, add the vodka and pour into a clean jar.
Rose Macaroons
1 pound confectioners’ sugar
2 cups whole blanched almonds
6 large egg whites
1/2 cup granulated sugar
2 teaspoons rose water
Preheat over to 375 degrees F. Line two baking sheets with parchment paper. Place the confectioners’ sugar and almonds in a food processor and process until it looks like a powder. In a large bowl beat the egg whites until they are stiff but not dry. Gradually beat in the granulated sugar until glossy peaks form. Gently fold the ground nut mixture into the egg whites along with the rose water. Using a pastry bag, pipe the dough into 1 inch rounds that are placed 2 inches apart on the prepared cookie sheets. Let the cookies air dry on the sheets, on the counter, until they are no longer glossy, from 15 to 30 minutes. Bake cookies one pan at a time for 10-15 minutes until they appear dry. Carefully transfer the parchment paper with the macaroons onto a cooling rack.
Rose Petal Iced Tea
3 large roses, petals only, white bases removed
3 cups water
1/2 tsp. fresh lemon juice
2 cups water
3 tea bags (quality black or green tea)
3 tbsp. granulated sugar
Bring the 3 cups water to a boil. Add the rose petals and lemon juice then turn off the heat and allow it to sit for 8-10 hours. Strain the rose water into a pitcher. Discard petals. Bring the 2 cups of water to a boil, remove from heat and place in the tea bags. Brew for 5 minutes. Remove the tea bags, and add the granulated sugar to the tea. Stir. Allow this mixture to cool. Add to the rose water and stir. Serve over ice. Notes: It’s better to choose a light tasting tea that won’t overwhelm the roses.
Rose Petal Facial Steam
You’ll need:
1 pan spring or distilled water
1 cup of fresh rose petals
Boil the water, then remove from heat and add the rose petals. Steep for 5 minutes. Place your face about 10 inches or so from the pot, and drape a towel over your head to help direct the steam to your face. Steam only as long as feels comfortable. 5-10 minutes. Rinse with cool water, pat dry gently and moisturize.
Oatmeal Rose and Honey Facial
1/8 cup fresh rose petals
1/3 cup oatmeal
4 tsp. honey
1 tsp. rose water
Grind the oatmeal in the blender till it is fine. Tear the petals into pieces and mix with the oatmeal in a glass bowl. Add the honey, blend in the rose water. Apply to your face and leave on for about 1/2 hour. Rinse off with warm water. Pat dry and moisturize.
Rose Petal Bath Vinegar
You’ll need:
1/4 cup fresh rose petals
2 tablespoons fresh mint leaves
1 cup apple cider vinegar
1/4 cup bottled distilled water
Place the rose and mint in a glass jar with a lid. Pour over the vinegar. Cover and allow to sit for 2-3 weeks, testing for desired scent. You can let it steep for up to a month. Strain the vinegar into a clean container and add the water. Add 1/3 cup of water in a warm bath.
Artichoke Rose Recipe
How to make an artichoke rose garnish or decoration.
Artichoke rose makes a beautiful garnish or table decoration.
Would you guess that the beautiful flower garnish pictured here is made from an artichoke? It is easy to make and will make a beautiful addition to perk up an appetizer platter or as a party table decoration. It is sure to bring oaths and aahs from your guests. Be sure to read the Tips and Hints before you begin.
 You will need;
• 1 fresh artichoke

• 2 to 3 standard-sized fresh organic roses
   Carefully pull the rose petals from the head of the rose, keeping the petals in piles of the same size. The petals should be slightly cupped. You will be using the rose petals upside-down.Begin at the bottom of the artichoke. Using the larger petals for the bottom rows, place each rose petal with the stem side in between each artichoke leaf. The thorns on the artichoke leaves should help secure the petals. Work in a circular motion around the base, decreasing the petal size as you work toward the top. The smallest rose petals should be slightly folded and inserted straight into the cut top of the artichoke. The artichoke rose should only take about 15 minutes to put together. It is best made within a few hours of use. Refrigerate until ready to use as an appetizer 
 Tips and Hints:
• Select the most perfectly-shaped artichoke
you can find.
• The
artichoke should be the freshest possible with tightly-closed leaves to hold the rose
• The
should also be the freshest possible for longer life.
• If you will be using the artichoke rose near food, be sure the roses have been grown without pesticides.
• If you plan ahead, you can use
candied or crystallized rose petals for a longer-lasting and quite tasty edible flower garnish.
 Making Rose Water & Other Rose Scented Product 
There is nothing more delicious than the scent of fresh roses.

 Fresh Rose Facial Cream
2 ounces jojoba oil
1-1.5 oz. ounces distilled or rose water (no alcohol)
1/2 ounce white or yellow beeswax
or candelilla wax
5-10 drops rose absolute or otto
8 drops Bulgarian lavender essential oil
Using a microwave or double boiler, melt the wax into the oil. Place oil and wax mix into a blender, and mix on the lowest setting. With the dome off the top of the blender top, add the water in a thin stream. Once the mixture begins to congeal, begin adding the rose absolute and lavender essential oils one drop at a time. Package in small, sterile containers.
Rose Perfume
Make your own personal fragrance! A drop or two of rose absolute in
combination with a few drops each of sandalwood, vanilla absolute, myrrh,

frankincense, patchouli or jasmine absolute — any or all
— makes an exotic and “sensual” essence.
oils and absolutes, if using, with dendrite salt. Allow to dry, and then incorporate thoroughly into dry milk powder. Add 1/2 cup to each bath. Package in pretty containers. Yield: 2.25 cups
Rose Milk Bath
2 cups powdered milk
1/4 cup dendrite salt
5 drops rose absolute
5 drops sandalwood
2 drops jasmine absolute
2 drops myrrh essential oil
Combine rose absolute and other

Rose Milk Tablets

Dry Ingredients
1/16th teaspoon red or pink color (optional)
1 cup baking soda
3/4 cup citric acid
1/2 cup Skin Flow 100
1/4 c. powdered buttermilk, or non-fat milk or powdered milk substitute
Liquid Ingredients
1/4 teaspoon rose absolute
1 teaspoon rosewood and/or sandalwood oils, (optional)
1 1/4 tablespoons fractionated coconut oil
1 1/4 tablespoons glycerin USP
1/2 teaspoon silk protein
1/2 teaspoon polysorbate 20
Sieve dry ingredients to fine mixture. Shake liquid ingredients to emulsion in a capped jar. Drizzle over dry ingredients, incorporating fully The finished mix should be moldable and resemble coarse meal. Pack into molds — makes approx. 4 x 4 oz. bath bombs. 
Rose water I
1 cup distilled water
1/8 cup perfumer’s alcohol
1/4 cup fresh rose petals
Mix all ingredients together in a large glass jar with screw-on lid (like the kind you use to make sun tea) and place in the sun or in a sunny window for the day. Strain thoroughly. The alcohol “self-preserves” this solution.
Rose Water II
A variation on an old-fashioned recipe
1/2 oz. powdered white sugar
2 drachmas of magnesia

12 drops of rose absolute
1 quart distilled water
2 oz. perfumer’s alcohol
Method: Mix and strain through filter paper.
Rosewater III
16 oz. perfumer’s alcohol
16 oz. distilled water

1/2 cup FRESH rose petals
Combine all in 1 quart Ball or Kerr jar. Shake. Allow to set in sunny window.
Strain fluid and replace rose petals daily for approx 14 days till you reach the desired scent level. Cut with up to 16 oz. distilled water or vegetable glycerin USP.
Rosewater IV **
2 cups boiling distilled water
1 cup rose petals
Method: Combine all in 1 quart Ball or Kerr jar or other heatproof vessel and allow to cool. Strain. Bottle and keep in fridge for up to 1 week

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