Jasmine water (hydrosol)

An aromatic water, a by-product of the distillation of jasmine flowers, with a delicate sweet-floral aroma, by the spoon in dough, creams, syrups, jelly, panna cotta and tea.

Jasmine water (hydrosol) is an aromatic water, a by-product of the steam distillation of jasmine flowers, clear, with a delicate sweet-floral aroma and a very mild taste, far more delicate than the essential oil. It is added by the spoon to dough, creams, syrups, jelly, panna cotta, sorbets, Turkish delight, tea and drinks for a subtle jasmine note in Middle Eastern and Asian desserts.