Lebanese ‘white coffee’

The other day I decided to take the beautiful orange blossom water bottle off the shelf and try and find something to make with it.  On the side was a recipe for Lebanese ‘white coffee’.  The recipe is neither coffee nor white, but makes a strangely lovely drink.

It reminded me of something similar served by the radiant chain, Comptoire Libanias  – sweet fresh mint tea with rose water – which I once had one rare morning free, alongside a beautiful little plate of baklava.

In the spirit of scientific inquiry, later that evening I also tried rose water in my gin and tonic.  If you’re interested, a teaspoon gives a curious twist to the botanicals there.  A couple of tablespoons makes it taste as if you’ve spilt the bubble bath.

On that note, the recipe below is definitely only for those who like aromatics.  If flower flavours make you blanche, this is not for you.   I’ve also hugely reduced the recommended sugar, please add more if you like it sweeter.

Lebanese ‘white coffee’

Place 3 tablespoons of orange blossom water and 2 teaspoons of sugar into a cup, top up with hot water and stir.  Ideally serve with baklava and serenity.


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