– 6 tablespoons orange blossom water

Orange blossom water, also known as orange flower water or eau de fleur d'oranger, is a fragrant liquid distilled from the blossoms of bitter orange trees (Citrus aurantium), primarily cultivated in the Mediterranean region, North Africa, and the Middle East. The essential oils and aromatic compounds are extracted through steam distillation of fresh orange blossoms, yielding a clear, colorless to pale yellow liquid with an intensely floral, slightly sweet, and delicately citric aroma. The flavor is distinctly perfumed and subtle—never cloying when used appropriately—and carries notes of neroli with hints of honey and citrus zest. The ingredient is typically sold as a concentrated flavoring agent diluted in water, though pure, undiluted versions exist for professional use.

Orange blossom water is a cornerstone ingredient in Mediterranean, Middle Eastern, and North African cuisines, particularly in pastry, confectionery, and beverage preparation. It features prominently in French macarons, Middle Eastern baklava and ma'amoul, Moroccan couscous preparations, Tunisian brik pastries, and Lebanese sweets. Beyond desserts, it is used to perfume syrups (as in Turkish coffee preparation), rice dishes, and cocktails. A few drops elevate custards, creams, and sorbets, while in Levantine cuisine it seasons savory dishes, rice pilafs, and meat preparations. The key is judicious use—the ingredient's intense aromatic character means a little goes far, and excessive amounts can render dishes cloying or perfume-like rather than pleasantly floral.