Orange Blossom Syrup

Orange Blossom Syrup

A fragrant sugar syrup infused with citrus and orange blossom water, ready in minutes.

Total 25 min Makes 16 oz Calories 48/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This thin, glossy syrup simmers sugar, water, and orange juice until lightly thickened, then finishes with a splash of orange blossom water for a floral citrus aroma. Drizzle it over cakes, pancakes, yogurt, or cocktails for a bright, fragrant touch. It keeps well in the refrigerator, making it a handy pantry staple for Mediterranean and Middle Eastern-inspired desserts.

Ingredients

  • 1 cup granulated sugar
  • 1 cup water
  • 1/4 cup fresh orange juice
  • 1 tablespoon orange zest
  • 2 tablespoons orange blossom water
  • 1 tablespoon fresh lemon juice

Method

  1. Combine the sugar, water, orange juice, and orange zest in a 6-quart saucepan over medium heat.

  2. Stir until the sugar dissolves completely, then bring the mixture to a gentle boil.

  3. Reduce heat to low and simmer, stirring occasionally, until the syrup thins slightly and coats the back of a spoon.

  4. Remove from heat and stir in the orange blossom water and lemon juice.

  5. Let the syrup cool to room temperature, then strain through a fine-mesh sieve into a clean jar or bottle.

  6. Store covered in the refrigerator for up to 3 weeks; shake or stir before using.

Rate this recipe

★ 4.1 (1)

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    Orange Blossom Syrup

    This thin, glossy syrup simmers sugar, water, and orange juice until lightly thickened, then finishes with a splash of orange blossom water for a floral citrus aroma. Drizzle it over cakes, pancakes, yogurt, or cocktails for a bright, fragrant touch. It keeps well in the refrigerator, making it a handy pantry staple for Mediterranean and Middle Eastern-inspired desserts.

    25 min 16 oz 48 cal

    Ingredients

    • 1 cup granulated sugar
    • 1 cup water
    • 1/4 cup fresh orange juice
    • 1 tablespoon orange zest
    • 2 tablespoons orange blossom water
    • 1 tablespoon fresh lemon juice

    Method

    1. 1

      Combine the sugar, water, orange juice, and orange zest in a 6-quart saucepan over medium heat.

    2. 2

      Stir until the sugar dissolves completely, then bring the mixture to a gentle boil.

    3. 3

      Reduce heat to low and simmer, stirring occasionally, until the syrup thins slightly and coats the back of a spoon.

    4. 4

      Remove from heat and stir in the orange blossom water and lemon juice.

    5. 5

      Let the syrup cool to room temperature, then strain through a fine-mesh sieve into a clean jar or bottle.

    6. 6

      Store covered in the refrigerator for up to 3 weeks; shake or stir before using.