Orange Blossom Syrup
Bar Prep • syrup
Description
A floral, lightly citrus simple syrup flavored with orange zest and orange blossom water. Use for cocktails, mocktails, iced tea, and desserts to add a delicate orange-flower aroma without adding fresh juice.
History
Orange blossom water has long been used in Middle Eastern and Mediterranean cuisine and perfumery. Its use in Western cocktails and syrups grew with the popularity of floral flavoring in early 20th-century mixed drinks; this syrup adapts that tradition into an easy at-home bar ingredient.
Instructions
Step 1.
1) Prepare ingredients: 1 cup (240 ml) water, 1 cup (200 g) granulated sugar, zest of 1 medium orange (avoid pith), 1/2–1 teaspoon orange blossom water.
Step 2.
2) Combine the water and sugar in a small saucepan. Heat over medium, stirring until the sugar fully dissolves and the mixture just comes to a simmer (do not boil vigorously).
Step 3.
3) Remove from heat, add the orange zest, and steep for 10–15 minutes with the pan covered to capture the aromatics.
Step 4.
4) After steeping, strain the syrup through a fine mesh sieve or cheesecloth into a heatproof container to remove the zest.
Step 5.
5) While the syrup is still warm, add 1/2 teaspoon orange blossom water, stir, taste, and add up to another 1/2 teaspoon if a stronger floral note is desired (orange blossom water is potent—add cautiously).
Step 6.
6) Let the syrup cool to room temperature, then transfer to a clean, airtight bottle or jar. Refrigerate.
Step 7.
7) Optional (for longer storage and extra clarity): briefly reheat the strained syrup to a low simmer, pour hot into a sterilized bottle, cap, and cool. This pasteurization helps preserve and clarify the syrup.
Storage
Keep refrigerated in a clean, airtight glass bottle or jar. Discard if syrup becomes cloudy, foamy, or shows mold. Variations that include fresh citrus juice should be used within 5–7 days. Pasteurizing (hot-fill into sterilized bottles) can extend quality to the stated shelf life.