Our dear friend and cookbook author Kitty Morse (Edible Flowers: A Kitchen Companion ,Chefs Press 2015) always has something unique to share.  On Cape Cod, in September and October, we can unexpectedly get some very warm days.  There is nothing more refreshing than a citrus drink (non-alcoholic if you have to work all afternoon) to perk up your day.  This one is even better than a screwdriver.

Naranjada: Orangeade with Orange Blossom Water

In North Africa and the Middle East, fragrant waters such as rose water, geranium water or mint water, are often added to fruit salads or fresh fruit drinks. In Morocco, orange blossom water is the favorite.                          Photo by Michael Pawlenty              

makes 1 quart

Ingredients:

3/4 cup sugar
3 cups water
2 cups fresh orange juice
1 1/2 tablespoons orange blossom water
Orange slices or orange blossoms, for garnish

    Directions:

For the simple syrup, combine the sugar and 1 cup water in a small saucepan. Bring to a simmer, and stir to dissolve. Cool. Set aside 1/4 cup, and reserve the rest, in a sealed container in the refrigerator.

In a pitcher, combine the juice, remaining water, ¼ cup simple syrup and orange blossom water. Stir to blend. Chill. To serve, pour into a tall glass over ice cubes, garnish with an orange slice or a blossom or two.

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