Thursday, 24 July 2014
Orange flower water, or orange blossom water, is the clear, perfumed by-product of the distillation of fresh bitter-orange blossoms for their essential oil. This essential water has traditionally been used as aromatizer in many Mediterranean traditional dessert dishes, such as in France for the gibassier and pompe a l'huile or in Spain for the Roscón de Reyes, but has more recently found its way into Western cuisine. For example, orange flower water is used in Europe to flavor madeleines, in Mexico to flavor little wedding cakes and Pan de muerto, and in the United States to make orange blossom scones and marshmallows. Orange flower water is also used as an ingredient in some cocktails, such as the Ramos Gin Fizz. Source
