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Lavender Water

A tincture made by mixing lavender oil, alcohol, rose water, and carbonated magnesia.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Lavender Water

Why it works: Lavender and rose work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 149 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Lavender Water

Ingredients

Directions

  1. Triturate the oil of lavender with the carbonated magnesia.

  2. Add the alcohol and shake well.

  3. Add the rose water.

  4. If desired, color brown with caramel and filter.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lavender + rosetop 15% of all pairs
    Smell alikelow
    Cooked together149 recipes

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Oil of lavender
Supplies the main lavender aroma and flavour.
Alcohol
Dissolves the aromatic oil so it blends evenly into the water.
Rose water
Adds a floral aroma and extra liquid to the blend.

The step that matters

Shaking well after adding the alcohol. Oil of lavender does not mix with water on its own. Alcohol dissolves the oil, and thorough shaking spreads it evenly so the finished liquid is consistent rather than oily in places.

“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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