This Centuries-Old Ingredient Makes Almost Everything Taste Like Magic

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continued: Where Orange Blossom Water Is Used

Orange blossom water is a key ingredient in qater, a thick, simple syrup that’s usually also includes a splash of lemon juice. Qater flavors desserts like knafeh, the beloved cheese-filled pastry layered between crisp threads of kataifi (phyllo-like) dough. In Egypt, basbousa bel ashta—a semolina cake—is soaked in the floral syrup and layered with rich clotted cream.

During Ramadan, crescent-shaped qatayef, filled with cheese or nuts and fried until golden, are plunged into a pool of orange blossom–scented syrup while still hot. The fragrant water also stars in chilled drinks like khoshaf, made from dried apricots, dates, figs, and nuts, served across the Arab world as a refreshing, nutrient-rich way to break the fast.

Though most often associated with sweets, orange blossom water also plays a role in savory cooking, such as in Moroccan bastila, a celebratory pie layered with spiced chicken or squab, almonds, and eggs, wrapped in flaky pastry, and dusted with powdered sugar and cinnamon. There, it’s often mixed into the filling, adding a subtle floral contrast to the richness.

Whether in sweet syrups or savory spiced meat fillings, it brings elegance and soft complexity. And with a careful hand, it enhances without overwhelming.

How to Use Orange Blossom Water at Home

While its roots are centuries old, orange blossom water works beautifully in modern cooking and less traditional applications. If you’re new to it, go easy—a little goes a long way. Here are some of my favorite ways to use it:

Add a splash to lemonade or sparkling water. The citrusy-floral note lifts even the simplest drinks into something more interesting.

Use it in desserts like rice pudding, custard, or cheesecake. A little bit stirred into the base infuses a subtle perfume that pairs beautifully with vanilla, honey, or citrus.

Make a floral simple syrup. Combine equal parts sugar and water, heat until the sugar dissolves, and, once cooled, add a bit of orange blossom water (1 teaspoon at a time). Use this syrup to sweeten cocktails and spritzes.

Whisk a tiny amount into a lemon vinaigrette. It’s an unexpected twist that works especially well on salads with bitter greens, fennel, or fruit.

If you’re feeling a little extra at breakfast, warm some maple syrup with a small splash of orange blossom water and drizzle it over pancakes or waffles. Top with crushed pistachios for a loosely baklava-inspired moment.

And then there’s the simplest use of all—something my mom used to make for us: a pitcher of cold water infused with a splash of orange blossom, garnished with fresh mint and lemon slices. Think cucumber spa water, but with a floral, princess-worthy upgrade.

All it takes is a few drops of this special ingredient to bring a gently compelling note to whatever you’re making. Once opened, store your bottle in a cool, dark place. It keeps well, but once you start experimenting with it, it won’t linger for too long.