If you happen to have a rose bush that produces tons of flowers (or an organic florist), you can make this easy rose vodka with them. You’ll need at least a dozen big-sized roses that haven’t been sprayed with pesticides for at least a couple years. My house came with three big rose bushes in the front: two pink ones and a red one. The red one is my favorite, but together they bring so much color and joy to my front door.
It was my friend Melissa at ChinDeep that got me started on the idea of doing something besides looking at my roses. She makes wonderful things like rose butter tea sandwiches and rose petal ice. I tried rosewater first which was insanely simple, so I thought it can’t be too hard to make rose vodka either.
Whether you want to make rosewater or rose vodka, first you need some roses. Pick them and wash them to make sure they are free of bugs.
Then pluck off the petals, removing the white part at the base of the petal (that I hear can be kind of bitter). Put them in a quart jar. Keep packing rose petals into the jar till the jar is packed full of rose petals, then pour vodka over the rose petals, covering them completely. If any stray petals are sticking up out of the liquid, push them back into the vodka.
Set the jar in a dark place and let it sit for at least 10 days. Shake the jar every few days. You’ll notice the color from the rose petals will fade into the liquid over time.
Strain the mixture through a cheesecloth with a bowl underneath to remove the rose petals and funnel the liquid into a bottle. Once it’s strained it’s ready for making insanely romantic drinks like Vanilla Rose Vodka Iced Tea.
To make culinary rosewater:
Follow the same process to fill a quart jar with rose petals, but instead of pouring vodka over the petals, pour boiling water over them to cover. Let the roses sit and steep in the water at room temperature for 24 hours, then strain through a cheesecloth. Keep in a covered bottle in the fridge. I like making watermelon slushies with rosewater. They make my daughter happy because she loves roses.
Hey, it’s Friday! Time for a cocktail … I’m using my roses and rosemary to make a beautiful cold beverage to cool me down on this hot summer night. And there is so much to celebrate! So many of my foodie friends are reaching 3k and 5k milestones and my page is up to 8,000 plus … wow. I’m so grateful and blessed and happy. Thank you. We had a garden party to celebrate … if you want to see all the wonderful things my friends brought, go visit the Pinterest board.
Vanilla Rose Vodka Iced Tea
You can buy the rose vodka or if you have a good organic rosebush, it’s quite easy to make! (Rose vodka recipe is here.)
- 1/3 cup unsweetened fruity iced tea (I made up some Lipton Peach Passion Tea using one of their iced tea bags and a quart of hot water)
- 2 Tablespoons rose vodka
- 1 Tablespoon rosemary syrup (recipe below)
- 1/2 teaspoon real vanilla extract
- Club soda to top
- Garnish: Organic rose or other edible flower petals, frozen into the ice cubes + a sprig of fresh rosemary
Fill a tall glass with ice cubes (for extra effect, freeze rose petals in the ice cubes). Add the tea, rose vodka, rosemary syrup and vanilla and stir to mix the flavors, then top with club soda and garnish with a sprig of rosemary (or better yet, a rose!) … and enjoy
- 1/2 cup + 2 Tablespoons sugar (to reduce calories, substitute stevia for part of the sugar)
- 1 cup water
- 1/2 cup rosemary leaves (I just cut a bunch of twigs from my little rosemary plant … I didn’t measure them, and I didn’t bother to take them off the stalks either … they are going to get strained out in the end, after all)
In a saucepan, mix together the sugar and water for the rosemary syrup and heat to boiling, stirring till the sugar is dissolved. Remove from heat and add the rosemary. Let the rosemary sit and steep for at least 15 minutes, then strain out the rosemary. Store in a covered bottle in the fridge.
This recipe is so easy, you can make it in your sleep. Well, at least I hope you sleep while it’s “cooking”! It takes a week or two, so you still have time to make it for Christmas if you have someone that loves cranberries and vodka.
(Adapted from Fancy Napkin)
This is all you do: Cut a bunch of cranberries in half, and slice a lime into thin wedges. Layer them in a jar. I used a small jar because I only wanted a little, but if you are making it for friends for the holidays, you probably want to use a larger jar and a lot more cranberries.
This is a pint jar and it took about 1/3 of a bag of fresh cranberries. I used 1/2 a lime I think but next time I would use less lime to bring out the taste of the cranberries more.
Fill the jar amost completely with fruit, then pour in vodka so it more than completely covers the fruit. (Use whatever vodka you like … the cheap kind is fine because the fruit flavors will overpower the vodka anyway.) Cover tightly and store the jar in a dark place for a week or two, making sure to visit it and shake it up every couple days to distribute the flavors.
After the “resting period”, strain the fruit out by pouring into a cheesecloth covered strainer over a bowl and squeezing all the juices out of the fruit, then funnel into a pretty jar (or whatever your little heart desires).
You will have a beautiful ruby red vodka. It’s going to be sour because cranberries and limes are naturally sour. You probably want to add a bit of simple syrup (recipe below) to sweeten it up. I wanted it sour because I have some champagne that is too sweet and I wanted something to tone that sweetness down a bit, but if you want your vodka a little sweeter, add some of the simple syrup below.
Fancy Napkin has a fantastic recipe for Crantinis using this vodka!
- 3/4 c. water
- 1/3 c. sugar
- 1 T. grated lime zest
Mix the sugar, water, and lime zest in a small saucepan and bring to a boil over med-high heat. Simmer, uncovered, for 5 minutes. Let cool to room temperature. Add a bit of syrup to the cranberry lime vodka and shake, then taste. Add more until you have the desired sweetness. Save the rest of the simple syrup for another occasion (like berry liqueur!)
This recipe has been shared at Tuesday Talent Show.