Orange Flower Water
This traditional method for creating homemade orange flower water combines pure neroli oil with spirits and water to produce a highly aromatic flavoring agent. Essential for authentic English and Indian sweets, this floral extract adds a delicate, perfumed citrus note that elevates marzipan, puddings, and syrups. The simple cold-infusion process results in a clear, fragrant water that captures the essence of orange blossoms without the need for distillation.
Ingredients
- 1 teaspoon Neroli oil (food grade) (Originally '60 drops or 1 spoon'. Must be food-grade essential oil suitable for consumption.)
- 2 fluid ounces Vodka or neutral grain spirit (Originally '1 wine glass rectified spirits of wine'. A historical wine glass is approx. 2 fl oz.)
- 2 cups Filtered water (Originally '1/2 seer'. Converted to modern equivalent (1/2 seer ≈ 1 pint or 2 cups).)
Instructions
- 1In a clean glass container, combine the neroli oil with the spirits (vodka). Stir or shake gently until the oil is fully dissolved in the alcohol.
- 2Add the filtered water to the alcohol mixture and mix thoroughly. The resulting liquid is Orange Flower Water. Store in a sealed bottle and use as a flavoring for English sweets and desserts.
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