What makes Blossom Water different from other essence waters?
The idea of infusing water with flower essences first struck me while I was planting perennials at our home in the Berkshires. For as long as I can remember, I have always been planting something – vegetables, herbs, flowers, shrubs – usually all four, crammed into each short New England season.
I’m not sure what fostered this strong connection to the soil. Maybe it’s my Italian heritage, as I recall visiting both my grandfathers when very young, and watching them lovingly devote the bulk of their summer time and energy to this same end. My wife, Trish, sometimes jokes that the only reason we bought the Lenox house, an 1815 Federal, was so that I could play in the cottage gardens.
An Inspired Thought Blooms
One Saturday afternoon, I returned from a local nursery with a carload full of plants. When I say a carload, I mean it. There was almost no space for me to sit, much less see out the windows for driving. The nursery had just received a shipment of Mock Orange specimens that were in glorious bloom. Mock Orange, which dates back to colonial days, was one of Thomas Jefferson’s favorites and planted throughout the gardens of Monticello. I thought it would be perfect for our own gardens as well, especially in light of our home’s architecture and setting.
As I reached down to place the root ball of the first shrub in its newly dug hole, my head amidst all of its blossomed branches, I was momentarily stopped in my tracks by the captivating citrusy fragrance. In that instant, a thought occurred to me. What if drinking water could be infused with the essence of flowers such as these? The concept had immediate appeal to me. Trish still remembers that day when I stormed into the house, leaving a trail of dirt behind me, to tell her of my new idea.
Blossom Water is Born
We began researching the use of flower essences in beverages and uncovered a treasure trove of information. We learned that the first mention of rose water, using distillation of rose petals, dates back to the 9th century. In the Middle East, rose water is commonly added to lemonade to enhance its flavor. In India, it is used in the preparation of traditional desserts such as gulab jamun and rice pudding. In Malaysia and Singapore, rose water is mixed with milk and sugar to make a sweet drink called bandung. We also learned that the use of flower essences in beverages, and other culinary applications, went well beyond just rose water. We found scented geranium is used to flavor candies and sugars as well as lemonade. We discovered recipes for lilac wine and lilac-infused sorbets and ices. And, of course, jasmine green tea has been around for over 1000 years, first produced in China. The list goes on.
Combining Fruit and Flower Essence
Trish and I began experimenting with different flower essences. We discovered that the best results paired a fruit base with a floral signature. We spent a great deal of time working to discover which fruits and flowers worked well together. Not surprisingly, we found that tart, more acidic fruits tended to work especially well with the soft and delicate floral profiles. Our goal was to achieve bold, yet nuanced flavors, much like you would find in a good bottle of wine. We wanted the fruit to be more pronounced upfront upon tasting, with the blossom notes rounding out and lingering on the finish. I certainly could imagine enjoying such a beverage on my porch during a hot summer’s afternoon in the Berkshires.
At long last, our dream has become reality with the May 2013 metro-Boston area introduction of Blossom Water’s first four flavors: Lemon Rose, Pomegranate Geranium, Plum Jasmine, and Grapefruit Lilac. We are excited to embark on the process of building a community of believers in this innovative product and greatly look forward to your interest and support.