Culinary Orange Blossom Hydrosol

Culinary orange blossom hydrosol is a food-grade aromatic water distilled from fresh bitter-orange blossoms, it has a delicate floral aroma with soft citrus notes and is traditionally used in Moroccan, Mediterranean and Middle Eastern cooking to perfume pastries, desserts, drinks, fruit and light savoury preparations

Culinary properties
Its water-based form blends easily into doughs, syrups, creams, milk and cold drinks, its aroma is best adjusted gradually and often added near the end of preparation, it pairs especially well with almonds, honey, vanilla, cream, lemon, orange, dates and pistachios

How to use
Moroccan pastries: Mix into almond fillings and doughs prepared for gazelle horns, ghriba, chebakia, briouats and other traditional pastries, its floral aroma pairs naturally with almonds, honey, sesame and cinnamon
Cakes and biscuits: Add to cake batter, biscuit dough, madeleines, scones or sweet rolls, measure it with the other liquid ingredients so it distributes evenly
Pastry syrups: Stir into syrup after removing it from the heat and allowing it to cool slightly, then use the syrup for baklava, qatayef, semolina cakes or honeyed pastries
Milk-based desserts: Mix into custard, pudding, rice pudding, panna cotta or dessert creams after cooking for a clear floral finish
Fruit salads: Combine with honey or citrus juice and drizzle over sliced oranges, grapefruit, strawberries, peaches, plums or mixed fruit
Cold drinks: Add gradually to lemonade, sparkling water, pomegranate juice, citrus drinks or iced tea, stir thoroughly and taste before adding more
Warm drinks: Stir into warm milk, black tea or green tea after preparation, avoiding prolonged boiling so the floral aroma remains noticeable
Sweet doughs and glazes: Add to brioche, enriched bread or sweet-roll dough, or stir into a sugar glaze before brushing it over warm pastries
Jams and fruit compotes: Stir into quince jelly, apricot compote, poached plums or citrus preserves near the end of preparation
Savoury dressings and sauces: Whisk with olive oil, lemon juice or vinegar for citrus-based dressings, or add to an apricot and honey sauce served with roasted chicken

Food-grade orange blossom hydrosol from Citrus × aurantium flowers