Rose Water is gentle natural ingredient with excellent skin enhancing benefits and therapeutic value. Rose water works as a facial cleanser, toner, astringent and moisturizer for your face, which can limit your exposure to costly products based on potentially harmful chemicals.
Skincare
Rose Water is very gentle and suitable for all skin types, even the most sensitive.
As one of gentlest astringents, it is often used as facial toner. It calms irritated and inflamed skin, and also helps clean and detoxify pores. Alteya’s Rose Water has excellent nourishing, toning and hydrating properties. Many use pure rose water to clear blemishes and imperfections, and promote even skin tone.
Also, it is said that the essential oils in rose water balance skin’s ph levels and rejuvenate tired, dull, mature skin. Some experts believe that rose water can be very helpful against sun damage and skin aging. A lot of research has been done on how rose oil and rose water might lessen the appearance of broken superficial capillaries and even skin tone and texture.
Benefits:
- Therapeutic, cleansing and detoxifying.
- Anti-inflammatory, acne-preventing and balancing.
- Anti-aging and moisturizing.
- Rejuvenating, stimulating and harmonizing.
- Digestion-stimulating and anti-septic.
- Food and beverage flavor enhancer.
Directions:
- Apply gently with a cotton ball onto face and neck morning and evening after cleansing to tone and refresh skin.
- Mist Rose Water over your entire body after shower or to freshen up any time for a splash of gentle aroma.
- Use daily as a natural aftershave lotion.
- Spray your face, body or your room with Rose Water. Breathe deeply to revitalize and rejuvenate your body and mind.
- Massage the roots of washed hair or use as an invigorating hair rinse.
- Use in numerous beauty-home-made formulations.
- Add a teaspoon to your morning juice or tea.
Beauty recipes:
Rose Water facemask for all skin types
Fragrant face mask that tightens and brightens skin.
– egg white
– tablespoons rose water
– tablespoon rose petals (optional)
Mix all ingredients well and apply to clean dry face and neck. Let stand 20 minutes and rinse with water.
Rose Face mask for oily skin
This fragrant face mask will detoxify, deeply cleanse and balance skin.
– 3 tablespoons rose water
– 1 tablespoon lemon juice
– 1 teaspoon Sandalwood powder
Mix well. Apply to clean face. Leave for 20 min. Rinse with cool water.
Rose healthy-hair rinse for all hair types
This hair rinse makes hair soft and shiny, removes build up and restores natural’s hair ph levels. It helps stimulate hair growth.
– 100ml/4fl oz Rose Water
– 30ml/1fl oz Apple cider vinegar
Mix well all ingredients. After shampooing, massage on clean damp hair and scalp for few minutes. You can rinse or leave it on your hair.
Cleansing rose face mask for all skin types
– 3 tablespoons white or green clay according to skin type
– rose water
Mix ingredients to make homogenous paste.
Apply to face, neck and décolleté and leave on for 5 minutes.
Aromatherapy
This gentle form of aromatherapy is suitable for sensitive people, pregnant women and kids. It contains all the plant essence components as essential oil and all beneficial qualities but it is gentler and does not have to be diluted.
The rejuvenating fragrance of fresh roses uplifts the spirits and harmonizes the mind. It has toning and restoring effect and is known to help emotional strength. The gentle rose fragrance stimulates our sensations, enhances romance and improves ability to love. Rose Water benefits emotional processing, empowers the mind and assist in decision-making and completion of projects. It is regarded as a mild sedative and anti-depressant. The Rose Water is increasingly used in treatments for conditions of stress, nervous tension and anxiety.
Spray your face, hair and body and breathe deep for one minute to clarify and soothe your mind.
Use as a bathtub supplement for stress relief or spray your room, bed sheets, and clothing.
To Aid Minor Skin Irritations
The many benefits of Rose Water include antibacterial, soothing, healing and antiseptic properties. In the past, many people used Rose Water to treat skin infections because it has excellent soothing, purifying and toning effect and it helps with swelling and redness.
For minor skin irritations, burns and bruises spray directly onto skin or apply with a cotton ball.
Rose Water is an excellent remedy for sun- and wind- burn skin.
Rose water can be applied to purify skin and moisturize eczema. Many people find it useful to cleanse, soothe and relieve tired, irritated eyes.
Cooking
Rose Water is a natural flavor-enhancer for foods and beverages. Add it to your exotic deserts, to your morning juice or tea.
Add to your morning tea:
Rose water is rich in flavonoids and other microelements and taken in the form of a therapeutic tea, it can help the body slow down the aging process. It aids digestion and is said to help with nervous tension.
Recipe: Rosewater Lemonade
Makes 6 ½cups
– 5 1/3 cups water
– 1 cup granulated sugar
– 1 1/3 cups fresh lemon juice (about 6 to 7 lemons)
– 2 ½ to 3 ½ teaspoons rose water
Combine water and sugar in a saucepan and heat over medium-low heat, stirring just until the sugar has dissolved. Remove from heat and cool. Stir in lemon juice and rose water to taste. Chill well before serving.
Recipe:Peaches in Rosewater Syrup
Makes 4 to 6 servings
– 4 cups water
– 2 cups granulated sugar
– 3 tablespoons fresh lemon juice
– 2 cinnamon sticks
– ¼ teaspoon green cardamom pods
– Optional: 1 tablespoon dried rose buds (see note)
– 1 teaspoon rose water
– 4 ripe but firm peaches – Crisp cookies
1. In a 3 ½-quart pan combine water, sugar, lemon juice, cinnamon and cardamom. Bring to a boil, stirring to dissolve sugar. Reduce heat and simmer gently 10 minutes. Stir in dried rose buds and rose water. Simmer 5 minutes. Remove from heat and cool 5 minutes.
2. Meanwhile, bring a pot of water to the boil. Remove from heat and add peaches. Time about 30 seconds or just until skins begin to loosen. Remove peaches and rinse gently with cool water. When cool enough to handle, slip off the skins. Cut peaches into quarters, discarding the pits, and put into a bowl.
3. Pour hot syrup over the peaches. Cool about 15 minutes, then place a piece of wax paper on top and weight with a small plate. Refrigerate several hours until peaches are chilled and have absorbed the flavors of the syrup. (These peaches should be served the same day they are made.)
4. Remove rose buds, cinnamon sticks and cardamom pods from syrup. Spoon peaches with some of the syrup in glass bowls and serve with cookies.
Recipe: Almond-Rose Pound Cake
Makes 12 to 16 slices
– Cooking spray
– 1 cup unsalted butter, cut into pieces
– ¼ cup slivered almonds
– 1 2/3 cups granulated sugar
– 5 large eggs
– 2 cups all-purpose flour
– ½ teaspoon salt
– 1 teaspoon rose water
– ¼ cup rose preserves or jam (see note)
– 1 teaspoon almond extract
– Powdered sugar for dusting
1. Preheat oven to 350 degrees. Lightly spray a 9-inch tube pan with cooking spray and set aside.
2. Put the pieces of butter into the large bowl of an electric mixer and set aside about 15 minutes to soften. Grind almonds finely in a food processor or blender and set aside.
3. When butter has softened, cream with sugar on medium speed until fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir together flour and salt. Slowly add to the creamed mixture, beating until batter is smooth.
4. Remove about a third of the batter and add rose water and jam, stirring until smooth. Stir the ground almonds and almond extract into the remaining batter. Spoon half of the almond batter into the prepared pan, spreading evenly. Spoon all of rose batter into the pan, spreading evenly. Then top with remaining almond batter and spread until smooth.
5. Bake cake on center oven rack 50 to 60 minutes or until it tests done. Cool cake in pan 15 minutes, then run a knife around the outside edge and also around the center tube. Invert onto a cooling rack and cool completely. Dust with powdered sugar before serving.
Recipies adapted from “New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies” by Najmieh Batmanglij and from www.recipegoldmine.com