Lavender Water
Ingredients
Directions
Distill
Put the lavender-neps and water into a cold still.
Make a slow fire under the still.
Distill the mixture very slowly and collect the liquid in a pot.
Redistill and store
Clean the still thoroughly.
Pour the lavender water back into the still and distill it again slowly.
Bottle the distilled lavender water, cork it tightly, and store for use.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Lavender-neps
- Supplies the aromatic oils that give the water its floral scent.
The step that matters
Distill the mixture very slowly. Slow heating keeps the volatile aromatic oils from boiling over and scorching, and lets them vaporise cleanly so the condensed water carries a fine lavender aroma.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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