Bitter Orange Blossom Preserve
Recipe by Chef, Stylianos Athini
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INGREDIENTS
- 1 kilo bitter orange blossom petals
- 2 kilos sugar
- 250ml lemon juice
METHOD
- Gather the blossoms, clean them thoroughly, and select only the pristine petals.
- In a medium pot, bring water to a rolling boil. Add the blossoms and boil for 15 minutes. Drain them and immediately transfer to cold water. Wash the pot and bring fresh water to a boil again.
- Add the blossoms and boil for 10 minutes. Drain them and transfer to cold water. Bring another pot of fresh water to a boil, and once boiling, add the blossoms again.
- After about 3 minutes, add 50ml lemon juice and let it boil for another 2 minutes with the lemon. Drain the blossoms. Have ready a bowl of iced water with approximately 150ml lemon juice. In a separate pot, combine the sugar with 250ml water. Once it comes to a boil, add 50ml lemon juice and remove from heat.
- Drain the blossoms in a colander and rinse them lightly. Then, add them to the prepared syrup. Let them simmer gently in the syrup for 2-3 minutes, then remove from heat. Serve the preserve in sterilized jars.
