Blossoming flavor

Use orange-blossom water in spring sweets

By Liz Crain

April 2, 2008

Back in March, the Australian food blog Morsels and Musings reported on yogurt orange-blossom cupcakes. Anna, the Morsels and Musings blogger, made the cupcakes to celebrate her one-year wedding anniversary.

Although orange-blossom water isn’t as common as rose water, or even lavender water, it’s been popping up in a lot of recipes lately. The Bay Area’s Dessert First food blog has a recipe for orange-blossom buttermilk sorbet along with several other spring dessert recipes. And Culinate’s Deborah Madison recently created a recipe for a fresh fig tart with orange-blossom custard that appeared in Fine Cooking magazine.

Pick up a bottle of orange-blossom water in Middle Eastern and gourmet-food shops, and celebrate its springlike essence.