Homemade rosewater is something pretty magical that is also very simple to make. You can pour it into your bath, infuse an original cocktail, or use in a batch of homemade marshmallows for an exceptionally scrumptious treat.

Rosewater Marshmallows
½ cup filtered, cold water
¼ cup rosewater (see recipe below)
1 1/4-ounce package unflavored gelatin
1 cup organic sugar
1/3 cup organic light corn syrup
1/4 teaspoon + 1 teaspoon rose salt (see recipe below)
1/2 cup organic powdered sugar, for coating the pan and topping the marshmallows
Organic butter for greasing the pan and knife

Directions:
Butter an 8×8-inch baking pan and coat with powdered sugar.  Set aside. Pour 1/2 cup cold, filtered water into the bowl of a stand mixer fit with a whisk attachment.  Pour the gelatin pack over the cold water and let sit for about 10 minutes. In a medium saucepan over medium heat, bring sugar, corn syrup, ¼ teaspoon rose salt, and rosewater to a boil.  Stir to dissolve the sugar.  Attach a candy thermometer to the side of the pan and bring mixture up to 240 degrees F, stirring occasionally.

When the sugar mixture is heated to 240 degrees F, turn the mixer with the gelatin and water on low speed.  Slowly stream the hot sugar mixture into the bowl.  Gradually increase the speed of the mixer until you’ve added all of the hot sugar mixture.  Beat on high for several minutes until a thick, fluffy, light pink marshmallow batter has formed — about 8-10 minutes. Spread the marshmallow mixture into the prepared pan and smooth with a clean, wet spatula.  Top marshmallow with powdered sugar and the rest of the rose salt and let set and rest for at least 4 hours, or overnight. Once set, remove marshmallow from the pan and place on a large cutting board coated with powdered sugar. Use a knife coated with non-stick cooking spray or butter to slice the marshmallows.

Store in the fridge for a week or in the freezer for up to a month.

How to make homemade rosewater:
Simply boil two cups of filtered water. Pour into an airtight container with 1/4 cup organic dried rose petals. Let steep for about 3 hours. Strain into a squeaky-clean airtight bottle and store in the refrigerator for about two weeks.

How to make homemade rose salt:
Place 1/8 cup sea salt + 1 heaping tablespoon of dried organic rose petals in a spice grinder. Grind for 30 seconds. Voila — rose salt! This would also be delicious sprinkled on chocolate ice cream or baked french fries.

Images and recipe via Cassie Winslow