Beauty Infused

The names alone make me smile — wild heliotrope, lemon blossoms, night-blooming jasmine. These are just a few things in bloom right now in L.A., and I never want them to end! So, I'm picking & infusing so that when the days turn cold, I can make an orange blossom tea and remember what spring tasted like.

If there's a scented plant you love, why not make your own fragrant tea for sipping, scented sugar for dusting, floral water for spritzing, or liquor for cheers'ing? 

For floral waters and alcohols, rinse & dry your blossoms, place in an airtight jar, and cover with distilled water to make floral water, or vodka to create an infused liquor (you can use whatever you like, but vodka is great because it has so little scent). Store in a cool dark place for a few weeks to a month and then strain out the plant matter.

For sugars and teas, rub the flowers in the base and let them infuse for half an hour for sugar, or a day or so for tea, and then sift the flowers out. 

And, if you want to experience what L.A. smells like right now, our special edition L.A. Woman Perfume Oil contains the iconic duo of Californian orange blossoms and night-blooming jasmine.

Emx