Gently check through the petals and remove any insects, damaged petals or bits of stem.
Place the petals into a saucepan and add just enough distilled or filtered water to cover them.
Put the pan over a low heat and gently warm the water. You do not want a rolling boil.
Leave the petals to simmer very gently for around 10–15 minutes, or until most of the colour has faded from the petals and moved into the water.
Remove from the heat and allow the mixture to cool.
Strain through a fine sieve or muslin into a clean jug.
Pour the rose water into a sterilised glass bottle or jar.
Once completely cool, store in the fridge.
