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Orange Blossom Water

Poster formerly known as D-NY

Got a small container of Orange Blossom Water at Sahadis and am now wondering what to do with it. Any ideas welcome, especially drink recipes. One poster recommended putting some on a citrus salad w/ mint which sounded great but I'd love other ideas. [ed to fix typo]

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  1. Add some to your regular iced tea creation - it adds a lovely aroma. Also good for granitas for palette cleansers. Splash over vanilla ice cream too. Mix into buttercream icing for (cup)cakes.

    On a non-food note, my friend uses it as a toner... :)

    1. Coincidentally, I just posted on the Deborah Madison thread about a recipe using orange blossom water - Fig tart with orange flower custard. It's basically a simple custard with a couple of teaspoons of orange blossom water added. The figs and subtle orange flavor are wonderful together. I've also used it in a simple syrup to drizzle over fresh fruit.

      Then because you mentioned cocktails, I found this one (though it uses a negligible amount of orange water). It looked so good, I'm trying it this weekend!


      1 Reply
      1. re: Rubee

        I can't drink alcohol, and diet Coke (decaf) was starting to taste blah, so I simply switched to water for my weight loss. However, once a day, I treat myself to ice cold diet Coke (decaf) with a couple of drops of orange blossom water. It was terrific. Added a really different flavor, but don't use too much. One of my friends makes Crystal Light lemonade and puts in rosewater. That's nice too. I'll have to try the OBW in that too.

      2. An all-time favorite, my version of the Ramos Fizz: for two drinks, you need 1.5 oz. fresh lemon juice, 2 tsp powdered sugar, 2 tsp bar sugar, 3 oz. gin (I use Gordon's), 1 egg white, 4 oz. fresh milk (not cream), and 10-12 drops orange flower water. Mix the lemon and sugar thoroughly in a shaker, add cracked ice, then gin, then eggwhite, and finally milk and orange flower water. Shake very thoroughly and serve in a fizz glass.

        2 Replies
        1. re: Marsha

          I had orange blossome flavored panna cotta once, that was wonderful! You can also use it in, oh what's that greek pastry? Baklava, that's it.

          1. re: bruce

            It's especially good with almond baklava, but I still prefer rosewater for walnut, pistachio, or pine nut baklava.

        2. Add a tablespoon into a rice pudding recipe.

          1. It's really nice added to a syrup for a pound cake (the kind used to moisten it before glazing).
            It's also lovely in a simple confectioners sugar glaze for cupcakes and simply flavored cookies.

              1. Orange flower water is a great product with many uses. The bottle sold at SAHADI is the same one I buy in the South of France.

                It adds a lovely perfume to fresh fruit desserts.

                I just made a batch of Brownies adding the grated zest (use fine microplane) of half an orange, 1 tsp of cinnamon and 1 1/2 TBS Orange Flower Water.
                The last time I made them 4 people called and asked for the recipe. They loves it, but couldn't identify the "mystery" ingredient.

                It is also nice added to rice pudding & Mimosas.

                2 Replies
                1. re: Fleur

                  Fleur, can you use it in any basic brownie recipe? I would love to give it a try.

                  1. re: Fleur

                    Fleur, what is the name of the brand of orange flower water that SAHADI sells.....I am in Michigan and am trying to find this food item. I found it on a couple of different sites, but am not sure which one to buy, and thought if I knew the brand I would be assured of getting a good product. Unfortunately, SAHADI does not sell this item on their website :( Thanks for your help.

                  2. Claudia Roden, in her "New Book of Middle Eastern Food," has a simple and refreshing salad that's simply green lettuces, sliced oranges, maybe some very thinly sliced red onion, and a dressing of olive oil, a bit of vinegar, and orange flower water).

                    2 Replies
                    1. re: Caitlin McGrath

                      That sounds delicious. Do you remember which type of vinegar she used?

                      1. re: Produce Addict

                        Hmm, I see I misremembered slightly, as the salad uses citrus juice instead of vinegar, and I because it's a Morrocan dish knew she said the preferred oil was argan oil, which I did have from a Morrocan cooking stint, and used when I made the salad in the past, but she offers various alternatives, and I'm sure a light-flavored olive oil would work fine, too. It's really nice and fresh tasting. Here'a a paraphrase:

                        Lettuce and Orange Salad
                        (about 4 servings)

                        1 curly endive or 2 Bibb lettuces, cut into ribbons
                        juice of 1/2 orange
                        juice of 1/2 lemon
                        1 1/2 tsp orange flower water
                        2 T argan, walnut, hazelnuut. or sesame oil
                        2 oranges, peeled and sliced

                        Mix all the dressing ingredients together (salt to taste), toss with the lettuce, and place in a wide serving dish. Top with the orange slices.

                        I cut the orange slices in half when I make this, to make it a little more manageable on the plate and for eating without fuss.

                        She has two other simple salads using orange flower water in a sidebar that I haven't tried but now that I've noticed them, I definitely will.

                        Carrot and Orange Salad: Combine 1 1/2 lbs grated carrot and an orange, peeled and cut into small pieces, and dress with juice of 2 oranges, juice of 1 lemon, 2 T orange flower water; then stir in a bunch's worth of chopped cilantro. She says this is very refreshing served with a hot, spicy dish.

                        Orange Salad with Orange Flower Water and Cinnamon: Peel three large oranges, removing all pith, slice very thinly, and arrange on a plate. Sprinkle with orange flower water and dust lightly with cinnamon. I can't wait for navel orange season, to have this one for dessert or brunch.

                    2. In keeping with the rosewater theme, I like to add a few drops to some pistachio paste. Just toss the pistachios in a food processor with some walnut or olive oil and pulverize. Then use the mixture to stuff some dates. Mmm.

                      1. I had a drink at WD-50 in NY about a week and a half ago. It was gin, hibiscus, orange flower water, and I'm not sure what else. I think it was called a Gin Blossom. It was really delicious. If I were still in NY I might be tempted to go back and ask to see the bartender make one.

                        1. Believe it or not, I've actually put a tablespoon or so of orange blossom water in my challah bread. Yes, I know it's not traditional but I like to make my bread with an interesting twist. The result of this bread is the lovely aroma of orange water coming out of the oven as it bakes, enveloping my entire house with this intoxicatingly beautiful, refreshing smell.

                          1. Toss with some fresh fruit & some sugar. Use it for ice cream or serve with a slice of cake. I used to serve the fruit with some lemon cornmeal cake & some chantilly.

                            1. Try a tablespoonful or two in hot green tea.

                              1. I had a baby beet salad at a restaurant once that had just a hint of orange blossom water in it. To emulate it at home, I steamed golden beets, cubed, then added about two to three teaspoons of orange blossom water, lemon, and some fresh mint, then salt and pepper to taste. Turned out great. Also, just a teaspoon or two in a cup of hot green tea or white tea is lovely too. Next I'm thinking about trying a peach or apricot sorbet with orange blossom water in it.

                                5 Replies
                                1. re: rocamewl

                                  Deborah Madison seems to be very fond of orange blossom water; it appears in many of her recipes. And she writes wonderful cookbooks. I love her recipe for frozen honey mousse with orange blossom water. It'll blow your mind in the summer.

                                  It's nice in an olive oil chiffon cake; misted over orange slices sprinkled with ground cinnamon; in tea; in sugar cookies; in many recipes with nuts; and yep, on the face as a toner! Neroli is the name for orange blossom essential oil and it costs a fortune...

                                  1. re: Vetter

                                    Do you know if the honey mousse recipe is online? Sounds absolutely delicious!

                                    1. re: OCEllen

                                      Do you think the orange flower water is less cloying than the rosewater? I find that I like rosewater but only if I really hold down how much I use. It's easy to put too much in. I have a bottle of orange flower water and haven't used it yet. It seems like some recipes call for using a fair amount. What do you think?

                                      1. re: karykat

                                        I find orange flower water to be less cloying and 'fruitier' than rosewater which can be 'perfumey' in some culinary uses.

                                        1. re: OCEllen

                                          Great. Sounds good. Will give it a try.

                                2. It's great in cheesecake.

                                  1. I buy plums, slice them and toss them with sugar, cardamom and a drizzle of orange flower water, and bake them. We put this on our greek yogurt in the mornings or use as an impromtue crepe filling or I'll rebake it with a crumble topping.

                                    2 Replies
                                    1. re: relizabeth

                                      Oh, that sounds fantastic. Can't wait for good plums. How long do you bake, and at what temp?

                                      1. re: rose water

                                        It works pretty well actually with bad plums, too. I bake at about 350-400 deg for about 30 min, but honestly, it isnt an exact science. If they are spread out in a pan, I've found they get mushier than if piled in a smaller pan.

                                    2. I use it in the syrup that finishes baklava when I want a lighter flavor that honey. I also use it as a flavoring in lokhoum, aka "Turkish Delight." Can't find my own recipe, but I found this one on the web (http://tinyurl.com/3ab3z) and it looks pretty reliable, if it's transcribed from the book accurately. In addition to almonds and/or pistachios, you can use any kind of nuts you like, except peanuts don't work well. I've used pecans, walnuts, and macadamias, which are all delicious. I like the orange water with macadamias, also with almonds. If you haven't had "Turkish Delight" before, it's a soft gel candy, nicer texture and a bit softer than those big old fashionedd gumdrops. I think there was a version of it called "Applettes," or something like that. It used apples insteaad of nuts, as I recall. I much prefer the real thing.

                                      1. A nice tasty confection (Lebanese, I believe) is a pitted date opened out, a daub of whipped cream and then a couple drops of orange blossom water on top. This is so easy and it's a unique and wonderful taste treat.

                                        1. I copied a delightful dessert I enjoyed at Marrekesh Cafe in Dallas.
                                          Sliced peeled oranges in orange blossom water with a sprinkle of cinnamon and sugar.
                                          Try it. It's so easy!

                                          1. If you make homemade sorbet, it's a great addition (a tiny bit goes a long way). I use it in my homemade blood orange sorbet.

                                            1. I first heard of orange blossom water when I was looking for recipes for grilled pineapple. I found this one on epicurious and it was delicious... a huge hit at BBQs:


                                              1. Thanks for all these great replies. I also just bought some orangeblossom water & wanted recipes. I did buy it b/c I had one recipe already, from The Marinade Cookbook, for any white fish (about 2-3 lbs). Marinate in: 1 1/3 cups reconstituted dessicated coconut (using 2/3 C hot water). Crush 2 cloves garlic & 1/2-inch pc fresh ginger, 2 fresh chopped chillies, 1 TBSP coriander leaves, pinch of salt. Mix with coconut water. Add 1/2 tsp chili powder & 1/2 tspn turmeric powder. Pour over fish in glass or nonreactive bowl. Store in cool place 8 hrs. Then grill or bake at 350 F for 35-40 minutes or until tender. I admit I haven't tried this yet, but it looked quite good.

                                                1 Reply
                                                1. re: Lee in Iowa

                                                  I have been experimenting with orange blossom water as well. I had a refreshing fruit blend- grapefruit, blackberries, splash of orange blossom water, perrier water and a little vanilla yogurt for thickness. At first I was unsure of the yogurt and sparkling water but it came together beautifully!

                                                2. I've used it in many desserts but now am hard pressed to remember what specifically. I added some to the syrup for a baba au rhum (with Grand Marnier and Rum) last year.

                                                  I've sprinkled it over the apples in a Gascon-style apple pie: layers of buttered filo dough arranged in a pie plate, apples, sugar, flour and orange flower water; the sheets of filo folded over the filling. Can't remember where that came from originally - maybe RLB's Pastry Bible.

                                                  Nigella puts in a syllabub I think. Along with some other kind of liquer (forget) and pistachios on top.

                                                  I put it in shortbread cookies once - it was a very delicate flavour. Some people loved it; others didn't even notice it.

                                                  1. This is used in a lot of middle eastern cooking but a lovely way to use it is to use a few drops in poach peaches or pears. The delicate flavour enhances the fruit. You can use the fruit over ice cream or reduced down as a topping over cakes like a glaze. Take the fruit out and just leave the peals in but remember to strain. Adding to simple syrup with vodka and making a Granita is something you will try over and over.