How to Prepare Rose Cardamom From a Rose
Rose and cardamom is a marriage made in heaven. The spiced flavor of cardamom complements the perfume-like fragrance of roses, making the combination a unique ingredient that is often used in sweet treats like cakes, cookies, puddings and ice cream. Rose cardamom is also popular in hot and iced teas, and as a body scent. Infuse rose water with cardamom at home for flavoring drinks and dishes. Rose gardeners can prepare rose cardamom water with petals from their very own roses. Does this Spark an idea?
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Things You'll Need
- Rose petals
- Brick
- Stock pot
- Distilled water
- Medium bowl
- Large mixing bowl
- Cardamom seeds
- Strainer
- Vodka
Instructions
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1
Collect approximatey 2 pints of rose petals. Pick blossoms early in the morning, when roses are most aromatic. Spread the petals out and leave them to dry for four to six hours.
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2
Place a brick in the middle of a large stock pot. Spread the petals around the brick, tamping them down lightly. Cover the petals with distilled water.
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3
Place a medium-size, heat-resistant bowl on top of the brick. Fill the bowl with 6 tbsp. of cardamom seeds.
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4
Set a large, stainless steel mixing bowl on top of the pot, sealing the pot's opening and covering the bowl that contains the seeds.
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5
Bring the water to a simmer and fill the mixing bowl with ice. As the steam from the simmering water evaporates, the ice helps create condensation, which falls into the bowl on the brick. The water in the bowl is now rose water. The cardamom seeds also infuse the rose water with their aroma. Leave the petals to simmer for three to four hours. Add more ice as needed.
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6
Remove the bowl of rose water. Leave the rose water to sit for four to six hours, as the cardamom continues be absorbed.
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7
Strain the seeds from the rose water. Optionally, they can be left in the rose water for further infusion.
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References
- Photo Credit John Foxx/Stockbyte/Getty Images
