Cookbook:Orange flower water

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Orange flower water is an aqueous solution of orange flowers, the distillate left over in the preparation of neroli oil, the oil of the bitter orange tree, and is used in perfumery. Its culinary use is mainly to flavour desserts. Some examples are in the Provençal orange sweet bread Pompe a l'huile, the Egyptian dessert Om Ali, the Geek dessert Kritika Patouthia, the Moroccan baklava type dessert Metaxas, and in Madeleines de Commercy, a regional variation on these shell-shaped cookies. It is also used in the cocktail, Ramos gin fizz and in Thai iced tea.