Distilling apples had been on my list to try for a while. I imagined green apples would be somewhat sublime as a hydrosol; cooling overheated skin with an aroma profile that would be apple cider dreamy if it turned out. But two apple seasons slipped by and I still hadn’t distilled the project. The first international class I taught changed all that. One student who joined last minute received the instructor’s wild card: pick green apples from her tree in the back yard and distill the harvest. Once the distillation was complete, I shared that apple hydrosol was a first for both of us. Since then, I’ve distilled green, fuji (my favorite) and Arkansas Black apples – a new arrival here at our local farmer’s market. I’ve also distilled Macintosh apples for an incense class I co -taught so we could use the hydrosol in the non combustibles. I purchase organic apples from a favorite grower who has an orchard in the mountains. Sometimes the distillations consist of a single variety and sometimes it’s a blend of different apple varieties. I have found neither changes the delicious apple notes. Apple hydrosol is soothing on hot skin. I also have observed that it appears to lessen red skin tones, perhaps due to the malic and ascorbic acid in the fruit. The fun side of apple hydrosol is that a little splash in drinking water is a delicious way to add a little sparkle to daily hydration. Last fall, I decided to have a little fun with the hydrosol. I distilled cinnamon sticks for a cinnamon hydrosol and added a little to apple hydrosol to create my version of apple pie. That or course, birthed the idea of gingerbread hydrosol which wasn’t a bad holiday offering as it turned out.
Shelf life: approximately 6 months. Refrigerate to prolong freshness.
Packaged in 3.3oz/100 ml tamper proof refillable glass bottles.
Our hydrosols are kept in dedicated refrigeration until shipped.