Throughout the Honey and Co. cookbook, I kept noticing recipes that called for orange blossom water, and I kept feeling disappointed because I doubted I'd be able to find it in any stores here. Happily, there's this thing called Amazon, and they sell basically everything, including orange blossom water.
This tea tastes like something Lady Galadriel would sip on a hot summer day.
Orange Blossom Iced Tea
From Honey and Co.: The Cookbook
Yield: 1/2 gallon
6 cups water
2 Earl Gray tea bags
1 cup sugar
1 cup water
1 Tbsp. honey
2-3 tsp. orange blossom water
1 orange, sliced
4 sprigs fresh mint
Additional mint and orange slices for garnish (optional)
Bring 6 cups water to a boil. Remove from heat, add tea bags, and steep for 15 minutes. This seemed like waaay too long, but I trusted the recipe, and it turned out beautifully.
While the tea steeps, make a simple syrup: Combine sugar, 1 cup water, and honey in a small saucepan. Bring to a boil, then reduce heat and simmer for a couple of minutes, until sugar and honey are fully dissolved. You will now have about 1-1/2 cups of simple syrup, and you'll need only 1 to 1-1/4 cups of it for this recipe.
When the tea is done steeping, discard the tea bags. Pour the tea into a heat-resistant jug or jar, such as a 1/2-gallon mason jar. Add 1 to 1-1/4 cups simple syrup (see notes), orange blossom water, orange slices, and mint sprigs. Cover and refrigerate until fully chilled.
Serve over ice, with additional mint and orange slices if desired.
- I used 1-1/4 cup simple syrup, which is what the recipe called for. The resulting tea was very sweet, though not unpleasantly so, especially if you like sweet tea. Next time I'll probably scale back to just 1 cup of simple syrup.
- If this tea sounds yummy but it's not feasible for you to get orange blossom water, don't let that stop you from making it! I imagine this would still be lovely and refreshing without the orange blossom water. Steeping some culinary lavender buds with the tea could be an interesting way to add a floral element.