Rose water at home

Rose water is a byproduct of the production of rose oil.
Rose water can be used for various purposes - in the Western countries, it is used (or rose oil), creams, facial toners, it contain lotions and other cosmetic agents (including in perfumery and aromatherapy). In ancient Rome, people bathed in rose water because it has antibacterial properties.



Less well known (in the west) of pink water use - in food. In the East and in Asia rose water is used in the kitchen, for example, for the preparation of meat. Recipes with rose water for the first time appeared in the 8th century! In general, however, it is used for the preparation of sweets. For example, marzipan, and Turkish Delight. In Malaysia, rose water is mixed with milk, sugar and pink food coloring for a sweet drink called Bandung.

For those who are trying to make rose water at home for the first time, it can be a soapy taste, probably because in our culture, the smell associated with cosmetics and perfume.
Rose water is used not only for food, but also an important component of religious rites in Islam (as in the Hindu religion). For example, before the prayer, it cleanses the body and soul.

Pure Rose Water is considered an excellent tonic, especially for dry and sensitive skin. It can also be sprayed on the body (for updates and cool, to protect against environmental toxins). Or you can soak up and add it to a bath ...
I do not know where to buy rose water, but you can make your own rose water at home.



Preparation of rose water at home
Rose water is used in many salons SPA for relaxing baths. It is also used for skin care. It has a refreshing and soothing effect on skin irritations. It has anti-acne effect. Here's how to make rose water at home:

Collect rose petals. Remember that the flowers should not be handled by any pesticide. We need 250 grams of petals. It is better to collect them in the morning.
Place the rose petals in a colander and rinse quickly under the shower, the powerful flow of cold water.
Washed rose petals lay on a thin cotton cloth and tie the edge in the knapsack. Put the bag into a large glass bowl.
Pour a little boiling water into the bowl so that it barely covers the petals. Cover the bowl with foil on top and secure it with a rubber band or tape. Be careful not to burn yourself!
Leave a bowl overnight to infuse. In the morning drain the water into a glass jar. Squeeze excess water from the bag into the jar with petals.
Keep rosewater should be refrigerated in a tightly sealed jar. Consume it within two weeks. Rose water can be stored in the freezer and is suitable for use within six months.