Orange Flower Water

Appears in

Oxford Companion to Sugar and Sweets

Oxford Companion to Sugar and Sweets

By Darra Goldstein

Published 2015

  • About

Sometimes called orange blossom water, orange flower water is distilled from the blossoms of bitter orange trees such as Seville orange and bergamot. It originated in the Middle East, where it is still produced, especially in Morocco and Lebanon. The water is used to add fragrance to syrups, pastries, sweets, and desserts. A teaspoon of orange flower water added to a coffee cup of boiling water, sometimes sweetened with sugar, is called “white coffee.” A few drops added to sweetened cool water make a soothing infusion that is often given to children at bedtime. Moroccans frequently add orange flower water to tagines and sometimes sprinkle it over salads.