how to make rose water with dried rose petals

PEPPERMINT KISS ROSE LIP BALM

Today, we’re transforming roses into a delightful lip balm!

To get started, you’ll need rose petals. You can either collect fresh petals from roses in your garden (ensure they’re pesticide-free) or purchase dried, organic petals online from sources like Mountain Rose Herbs.

If you’re using fresh roses, start by spreading the petals in a single layer on a paper towel or brown paper bag. Let them air dry for a few days to remove any moisture. This step helps prevent excess water, which could cause the oil to spoil more quickly.

Once the petals are fully dried, we’ll create a rose-infused oil, just like we did for the Rose Petal Salve a few weeks ago.

Make the Rose Infused Oil

Fill a jar with dried rose petals, aiming to fill it about halfway to three-quarters full. The size of the jar you use will depend on how many petals you have. For a small batch, use a smaller jar; for a larger amount, opt for a bigger one.

Exact measurements aren’t crucial here—you just want to fill the jar with dried petals and then cover them with oil.

As for the oil, the choice is yours! I personally prefer Olive Oil or Sunflower Oil for lip balms, but other oils like Avocado Oil, Sweet Almond Oil, or Apricot Kernel Oil will also work beautifully.

Choose the Slow Method or Quick Method

For the slow method, cover the top of your jar with a few layers of cheesecloth and secure it with a rubber band. Place the jar in a dark cabinet and let it sit for 3 to 4 weeks to infuse.

For the fast method, gently set the jar into a pan with a few inches of warm water. Heat it slowly over medium-low heat, keeping the burner on for 1 to 2 hours. Afterward, remove the jar and let it cool.

Once your oil has infused, you can strain it and use it for your lip balm, or you can let it continue to infuse for several more days in a dark cabinet.

If you want a stronger infusion, you can strain the oil and then repeat the process with a fresh batch of rose petals, using the same oil. This technique is called a double infusion.

Your strained rose-infused oil will have a shelf life of about a year. For best results, store it in a cool, dark place.

Peppermint Rose Lip Balm Recipe

  • 1 tablespoon shea butter (.5 oz by weight)
  • 2.5 tablespoons (1 oz by weight) rose infused oil (use about 1 tablespoon more for tins)
  • 1/2 tablespoon castor oil
  • 1 tablespoon beeswax (.4 oz by weight)
  • powdered alkanet root (for natural color)
  • 15 or so drops of peppermint essential oil

Pour a small amount of the rose-infused oil into a bowl or cup and gradually mix in alkanet powder, adding it a little at a time until you form a thick, dark red paste. Set this aside; it will provide a natural color for your lip balm.

Next, place the remaining oils, wax, and shea butter into a heatproof jar or measuring cup. Set the container into a pan with a few inches of water and heat it over low heat, just below a simmer, until the wax and shea butter have melted.

Remove the jar from the heat and slowly stir in the alkanet paste, adding tiny dabs at a time until you achieve the desired color (less for a pink hue, more for a deeper red).

Finally, add a few drops of peppermint essential oil for a refreshing scent. Once everything is well mixed, pour the mixture into lip balm tubes, tins, or sliders and let it set. Enjoy your homemade peppermint rose lip balm!

Notes:

This ratio of oils and beeswax provides a good consistency for lip balm tubes. If you’re using tins, you might want to add up to another tablespoon of oil to make it easier to use.

For a vegan version, substitute candelilla wax for the beeswax. In this recipe, use about 1/2 tablespoon of candelilla wax in place of the 1 tablespoon of beeswax.

Castor oil is a key ingredient that gives your lip balm a glossy, smooth finish, so try to include it if possible.

You can also swap the shea butter for other butters like mango or cocoa butter if you prefer.

If you don’t have peppermint essential oil or don’t want to use it, you can either omit it or replace it with other flavors like spearmint or sweet orange.

If you’re not a fan of roses, feel free to substitute with another edible flower or herb, such as violet leaves, lemon balm, mint leaves, or calendula.

For more ideas on customizing your lip balm recipes, check out my post: How to Create Custom Lip Balms.

Please note: If you’re pregnant, alkanet root may be contraindicated for you. Always consult with a qualified healthcare provider for professional advice.

conclusion

In conclusion, making your own rose-infused lip balm is a fun and customizable way to create a natural, nourishing product for your lips. Whether you choose the slow or fast infusion method for your rose oil, the possibilities for customization are endless. You can experiment with different oils, waxes, butters, and scents to create a lip balm that perfectly suits your preferences. Remember, if you’re pregnant, it’s important to check with a healthcare provider before using certain ingredients like alkanet root. Enjoy the process and the smooth, moisturizing results of your homemade lip balm!

VEG GALOUTI KABAB

Welcome to the incredibly flavorful and surprisingly simple Veg Galouti Kababs recipe, a vegetarian twist on the iconic Awadhi meat Galouti Kababs. These wholesome kababs are packed with a delightful blend of exotic ingredients, offering a rich mix of flavors and textures. Perfect for your next gathering, these delectable treats are sure to impress and serve a crowd effortlessly.

INGREDIENTS

Galouti Kebab Spice Mix:

  • 1 teaspoon Stone flower powder (Dagad Phool/Pathar Phool)
  • 3 Whole Black Cardamoms (Sabut Kali Elaichi)
  • 5 Green Cardamoms (Hari Elaichi)
  • 2-inch Cinnamon Stick (Dalchini)
  • 2 Mace (Javitri)
  • 1½ teaspoons Coriander seeds (Sukha dhaniya)
  • 1½ teaspoons Black Peppercorns (Sabut Kali Mirch)
  • 3 Cloves (Laung)
  • 1 teaspoon Shahi Jeera (Black cumin seeds)
  • ½ teaspoon Nutmeg Powder (Jaiphal)
  • 1 teaspoon Edible dried rose petals

For Kebab Mixture:

  • 1½ cups Kidney Beans (boiled)
  • 1 medium Potato (boiled and peeled)
  • 2 small Green Chilies
  • 12 Cashews (toasted)
  • 1 teaspoon Ginger Paste
  • 1 teaspoon Garlic Paste
  • ¾ teaspoon Kashmiri Red Chili Powder
  • 3 tablespoons Fried onions (Birista)
  • 2 tablespoons Cornstarch (or roasted besan)
  • 3 tablespoons Cilantro leaves
  • Salt to taste
  • Ghee/oil for frying

INSTRUCTIONS

Soak Kidney Beans:

  • Rinse the kidney beans thoroughly to remove any debris.
  • Soak them in water for 6-8 hours (or overnight) to allow them to expand.
  • After soaking, drain and rinse the beans well.

Cook the Beans:

  • Place the soaked beans in an Instant Pot, covering them with water.
  • Seal the lid and set to ‘Pressure Cook’ for 8 minutes on high pressure.
  • After the cooking time, allow the pressure to release naturally. Open the lid carefully once the pin drops.
  • Drain the beans and let them air dry on a kitchen towel to remove excess moisture.

Dry Roast the Spices:

  • In a heavy-bottomed pan, dry roast the whole spices (black cardamom, green cardamom, cinnamon, cloves, coriander seeds, black peppercorns, and mace) for 3-4 minutes over medium heat until fragrant. Stir frequently to avoid burning.
  • Lower the heat, add the Shahi Jeera, and sauté for another minute.
  • Turn off the heat and stir in the dried rose petals. Allow the spices to cool completely.
  • Once cooled, blend the spices to a fine powder and sift the mixture to remove any larger bits.

Prepare the Veg Galouti Mixture:

  • In a food processor, combine toasted cashews, ginger-garlic paste, green chilies, fried onions, galouti spice mix, and cilantro leaves. Pulse until the mixture is coarse and grainy.
  • Add the boiled kidney beans to the food processor and blend until smooth, creating a paste-like consistency.
  • Transfer the mixture to a large bowl and add the mashed boiled potato, salt, red chili powder, and cornstarch (or roasted besan). Mix everything thoroughly until well combined.

Shape the Kebabs:

  • Refrigerate the kebab mixture for 30 minutes to make it easier to shape.
  • Once chilled, scoop out golf-sized portions of the mixture and form them into round kebabs or patties.

Cook the Kebabs:

  • Heat oil or ghee in a skillet. Shallow fry the galouti kebabs, turning them occasionally to ensure both sides are golden brown and crisp. This should take about 2-3 minutes per side.
  • Once cooked, remove the kebabs from the skillet and drain on paper towels. Continue frying the remaining kebabs.

Serve:

  • Serve the kebabs warm. They’re sure to wow your guests with their tender, flavorful interior and crisp exterior!