recipe for rose perfume:
Harvest 10 to 15 roses. Go into your garden (or garden center) and select the most fragrant roses. Typically you want to choose the roses that are opening up, but not yet in complete bloom. Check for insect or other damage to the petals, and choose only perfect roses.
- Separate the petals. Lay them out on a counter or table and inspect for any insect or damage.
- Rinse the petals. The easiest way to do this is to place the petals in a colander and gently rinse them with cool water. Allow the petals to drain for a few minutes.
- Lay out the cheesecloth. Get the jar, take off the lid and line the jar with cheesecloth. Use enough cheesecloth to hang over and outside of the jar when the lid is on.
- Put the rose petals into the cheesecloth.
- Add water, filling the jar. Close the top.
- Allow the rose petals to sit. You can leave the jar inside, or take it outside and let it sit in the sun. If you put the jar in the sun, don’t leave it longer than 2 hours. If you keep the rose petals inside, let them sit overnight.
- Set the cooking pot on the stove.
- Strain the roses. Open the jar and carefully take out the cheesecloth filled with rose petals. Hold the cheesecloth over the cooking pot and squeeze until all the water in is the pot.
- Simmer the rose perfume for about half an hour on medium-low heat. When the time is up, allow the mixture to cool.
- Pour the rose perfume into small bottles that have tight-fitting lids. Perfume bottles work best, but any bottle with a lid will work.