Orange blossom flowers

Flowers of the bitter orange trees are picked in early spring to prepare the orange blossom water, following a traditional water distillation process.

The petals are separated from the green parts of the flower and are put in an alembic with twice their volume of water. The mixture is heated, first at high temperature then gradually down to a very low heat towards the end of the distillation. The steam, carrying the perfume and the essences of the flowers, rises through the tubes of the alembic and is then cooled down to condense into the water of the orange flowers, collected in recipients at the end of the circuit.

Orange blossom water

The pure orange flower water contains normally a considerable amount of Neroli, the essential oil from the flower, which turns the water to a yellowish color after some time, and that’s an indication of the good quality of the product.

Orange blossom based desserts

Orange blossom water is frequently used in Lebanese, Mediterranean and even some European desserts, in pastries and fruit salads too, as it adds a very aromatic fragrance to the preparations.

Stir one teaspoon of orange blossom water in a cup of warm water and drink it for a soothing effect or to relieve an upset stomach.

You could also try to sprinkle some drops on your pillow for a good night sleep.