The Everyday Magic of Hydrosols, Part 2: Sip the Flowers
- Becky Snell
- May 1
- 5 min read
While modern herbal trends may treat them as a rediscovered treasure, the truth is that hydrosols have been used in food and drink for centuries. From Middle Eastern candies to French confections, their gentle, aromatic nature has long found a home in the kitchen. In this second part of the series, we’re focusing on hydrosols in the culinary realm—and how you can begin sipping the flowers, too.
Hydrosols in the Global Kitchen
If you’re familiar with the pink, powdered-sugar-coated delights known as Turkish delight, then you’ve already encountered one of the most traditional culinary uses of hydrosols: rose water. These gel-like candies have been flavored with hydrosols for centuries, a practice that remains vibrant throughout the Middle East today.
Through the spread of trade and empire, the culinary use of hydrosols expanded into Europe. For example, orange blossom water—also known as neroli hydrosol—is still used to flavor madeleines, the beloved French sponge-like tea cakes. Over in Spain, neroli makes an occasional appearance in marzipan, especially in Toledo where culinary traditions still hold on to their floral roots.
India, too, is no stranger to aromatic waters. Their famous rose lassi, a cooling yogurt-based drink, showcases hydrosol’s refreshing capabilities in warm climates. It’s fragrant, soothing, and delicious—exactly what a lassi is meant to be.
Modern Sipping: Simple, Soothing, Everyday
My personal use of hydrosols in the kitchen is nothing fancy—but it’s effective. One of my favorite drinks is a simple glass of water with a squeeze of fresh lemon and a teaspoon or two of rosemary hydrosol. The result? A clean, bright, refreshing blend that feels especially good after a meal.
According to Lydia Bosson in her book Hydrosol Therapy, rosemary hydrosol may help stimulate digestion and support the function of the liver, pancreas, and kidneys. She also suggests it can be a gentle remedy when you’re feeling exhausted—something I think we can all relate to from time to time.
Another favorite is bergamot hydrosol. Bosson shares a testimonial in her book about someone who drank 2 tablespoons of bergamot hydrosol diluted in about 32 oz of water after overindulging during the holidays. They felt sluggish and nauseous, but sipping the blend over the course of two hours left them feeling lighter and more alert.
I’ve tried a similar drink myself—not after a heavy meal, but just as a refreshing post-dinner beverage. I didn’t notice any dramatic digestive effects, likely because my meal hadn’t been particularly rich. But the taste alone was enough to make it worthwhile—bright, citrusy, and incredibly pleasant. Bosson notes that bergamot hydrosol may be beneficial for digestion, headaches, and emotional tension, including stress, anxiety, and insomnia. And this, I can absolutely attest to. Bergamot—whether in essential oil or hydrosol form—brings me a deep sense of calm.
The Power of Neroli
Orange blossom hydrosol, or neroli water, is another long-celebrated floral in the culinary world. Distilled from the blossoms of the bitter orange tree, this one is potent. Just a small splash can transform an entire dish or drink.
It’s commonly used in baklava, Middle Eastern rice pudding, and as mentioned earlier, even in traditional Spanish marzipan. But it’s easy to overdo—it carries a strong floral sweetness, and a little goes a long way.
I’ve just recently started expanding my culinary use of hydrosols beyond drinks. A new favorite: neroli shortbread. The cookies turned out fantastic—light, buttery, and gently perfumed. I brought a few to work to share and get opinions. One coworker commented on the unique flavor and mentioned a lingering, floral aftertaste that was “pleasantly surprising.”
I’ve also added about a teaspoon of neroli hydrosol to 4 oz of orange juice, and it was delicious. It added a floral complexity that wasn’t immediately identifiable but made the juice feel… elevated. Like something you’d sip on a café patio in spring.
Beyond the Classics: Flavorful Hydrosols You Might Not Be Using Yet
While rose, orange blossom, and peppermint often get the spotlight, there are plenty of other culinary hydrosols that are easy to find and full of flavor. These accessible but less-commonly-used options can elevate both everyday drinks and more adventurous recipes.
Lemon Balm Hydrosol
Soft, herbaceous, and lemony without the tartness, lemon balm hydrosol is calming and soothing, both in flavor and energetics. It’s perfect in sparkling water, herbal tea blends, or added to fruit sorbets and honey-based drinks.
Cinnamon Hydrosol
Warm and slightly spicy, cinnamon hydrosol can be used in baked goods, added to chai-style teas, or stirred into hot cocoa or coffee for a comforting winter twist. It pairs beautifully with apple cider, maple syrup, and vanilla.
Ginger Hydrosol
Zesty and bright, ginger hydrosol adds a clean heat to drinks without overpowering. Use it in mocktails, digestive tonics, or spiced fruit compotes. Excellent after meals or as a morning tonic.
Blood Orange Hydrosol
Vibrant and juicy with a deeper citrus tone, blood orange hydrosol is amazing in lemonade, sparkling water, or fruit salads. Try blending it with rose or ginger hydrosol for a layered botanical drink.
Lime Hydrosol
Tart, crisp, and ultra-refreshing, lime hydrosol is fantastic in cocktails, mocktails, and frozen treats. Try pairing it with mint, basil, or hibiscus for a garden-inspired drink with a tropical twist.
Experimenting with Culinary Hydrosols: Tips & Ideas
If you’re new to using hydrosols in food and drink, start simple. These gentle floral waters can be incredibly versatile, but a light hand is key. Here are a few ideas to get you started:
• Add a teaspoon of rose, rosemary, lemon balm, or citrus hydrosol to still or sparkling water for a botanical refreshment.
• Stir into juices like orange, pomegranate, or cranberry for added complexity.
• Drizzle into fruit salads—rose or blood orange works beautifully with berries and melon.
• Add to herbal teas or iced teas for a subtle flavor boost.
• Incorporate into baking: try adding 1–2 teaspoons to cookie or cake batter.
• Blend into yogurt, chia pudding, or smoothies.
• Craft your own herbal mocktails with citrus, mint, and a splash of hydrosol over ice.
A Quick Note on Quality
When experimenting with hydrosols in food and drink, always make sure you’re using true, steam-distilled hydrosols with no added preservatives, alcohol, or synthetic fragrance. Many products labeled as “floral water” or “scented water” are not suitable for internal use and may contain additives that are not safe to ingest.
Look for:
• Certified organic or artisan-distilled hydrosols
• A distillation date or expiration date on the label
• Products labeled as 100% pure hydrosol or hydrolat
• Companies that specialize in aromatherapy, herbalism, or botanical distillation
When in doubt, reach out to the supplier and ask about their process. Hydrosols are delicate, living waters—and the better the quality, the more beautiful your results will be.
Coming Up Next: Skin Deep
In Part Three, we’ll explore how hydrosols nourish us from the outside in—through natural skincare. From ancient beauty rituals to modern wound care, hydrosols are a gentle, aromatic ally for radiant, balanced skin.
Hydrosol suppiers:
Oshadhi (Uk)- this company carries a lot of the hydrosols in Lydia Bosson's book, they can be hard to find.
Florihana (France) - I have ordered the majority of my hydrosols from them. They offer free shipping over $100 and their shipments come faster than when I order items from the east coast.
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