Recipes and Cooking Rose-Scented Water Be the first to rate & review! Rose petals add pleasant floral notes as well as a beautiful look to plain water. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 14, 2021 Print Rate It Share Share Tweet Pin Email Photo: Marty Baldwin Prep Time: 15 mins Chill Time: 2 hrs Total Time: 2 hrs 15 mins Servings: 6 Yield: 6 6-ounce servings Ingredients 1 ½ cup rose petals from an untreated/unsprayed rose (not from the florist; those are treated and not edible) 40 ounce bottled or filtered water (5 cups) ½ teaspoon rose water* Sugar, Simple Syrup, or no-calorie sweetener (optional) Ice cubes Rose petals (optional) Lemon slices (optional) Directions Rinse the rose petals. In a 2-quart pitcher, combine the 1 1/2 cups rose petals and water. Cover and chill for 2 to 8 hours. Strain to remove rose petals; discard petals. Add rose water. If desired, add a little sugar, Simple Syrup, or sweetener. Serve over ice with additional fresh rose petals and/or lemon slices, if desired. *Note: Rose water may easily be found at Mediterranean food stores and is inexpensive. Rate it Print