currently obsessed: rose water
Remove petals from stems, place in a mesh strainer and give a quick rinse with fresh water. Cover with water in a small pot and cook over low heat until the rose petals have loss their color (we left them for about 45 minutes for a stronger scent, but 15 should suffice). After cooled add a few drops of witch hazel if desired for added astringent properties and longer shelf life. Pour into a small vial or spritz bottle and store in a cool place.