Lavender Hydrosol

Unlock the joy of floral waters!

A hydrosol (sometimes called flower water or distillate) is the water-soluble byproduct of steam-distilling plant material, like flowers. They can be used in all sorts of applications, from gentle pillow mists to flavoring food and beverages, making into ice cubes, or as a room air freshener. As lavender is known for its relaxing aroma, we wanted to make a lavender hydrosol to impart relaxing floral notes into recipes, homemade beauty products, or cleaners. This recipe can be adapted for many (food-safe, pesticide-free) flowers as well, like roses.

You don’t need a copper alembic to make this at home. A stockpot, heatproof bowl, and some ice will get you a small batch of lavender hydrosol using a simple stovetop method sometimes called the “ice-lid” trick. As the steam forms, it carries with it a small amount of the plant’s volatile compounds and water-soluble constituents, then condenses back into liquid. The finished water often takes on a soft tint, along with a light scent noticeably softer than the concentrated aroma of an essential oil.

The following equipment is useful to have on hand before starting this recipe:

Large stockpot with a domed lid (one that the lid can sit upside-down on the pot)
Small, heatproof bowl or ramekin to fit inside the pot, sitting below the rim
Small brick, trivet, or a few canning jar rings (optional)
Fine mesh strainer or cheesecloth
Dark amber or cobalt glass bottle for storage

Makes about ¾ to 1 cup

Finished Lavender Hydrosol in a spray bottle — Photo: Brian Keenan

TIPS

Reach for culinary or tea-quality dried lavender buds (Lavandula angustifolia is the classic species), that are free of pesticides or added fragrance. The quality of your hydrosol depends entirely on the quality of the flowers you start with.
Patch test first. As with any plant-derived ingredient, patch test on your inner arm 24 hours before using on your face or other body parts.
Lavender hydrosol is not a substitute for diluted lavender essential oil in recipes calling for essential oil: the concentration is much lower.

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Lavender Hydrosol

Recipe by: Brian Keenan, ND, DOM
Serves: 16
Serving Size: 1 Tablespoon
Meal: Lifestyle

Serves: 16
Serving Size: 1 Tablespoon
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

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Ingredients

2 cups dried lavender buds (or 3–4 cups fresh lavender flowers, lightly packed)
6–8 cups distilled or filtered water
3–4 cups ice cubes, plus more to replenish

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Directions

If using, place a trivet or canning jar rings in the center of a large stockpot to create a platform. Set a small, heatproof bowl on top, making sure it sits well below the pot's rim.
Scatter lavender into the stockpot, taking care not to get any in the bowl. Pour distilled water over lavender until it's just below the top of the bowl.
Place the pot's lid on upside down so the handle dips down toward the bowl. Heat over medium heat until water is gently simmering.
Once steaming, place ice cubes on top of the inverted lid. As the ice melts, drain off the water and replenish with fresh ice every 10–15 minutes.
Let pot simmer for 45–60 minutes, keeping an eye on water levels in the outer pot (top up with extra water if it runs low) and continuing to refresh ice.
Once finished, allow to cool. Carefully remove the lid and inner bowl with the collected hydrosol. Strain through a fine mesh sieve and funnel into a clean, dark glass bottle.
Refrigerate hydrosol and use within 6–12 months. Give it a sniff and a look before each use; cloudiness or an off smell means it's time to make a fresh batch.