orange-flower water

How to distill :

Orange-flower water is made from the flowers of the bitter orange tree. It can be bought from shops but has more flavour when made at home.

In spring pick the flowers and spread them out for 2 days on a cloth in a sheltered place. the orange-flower water can then be made.

The distilling takes half a day for 6 kg (13 Ibs) of flowers which
yield about 10 litres (18 pts) of orange-flower water.

A Quettara, or copper still, is used for this operation. The still
consists of 3 parts:

1- The first part is called the Gdra and is where the water is boiled.

2 - The centre part which is called a Keskes has holes in it and resembles the upper part of a couscous steamer. It contrains the flowers for distilling.

3 - The upper part of the still or Quettara which is filled with water. It consists of 2 pipes.

Fill the Gdra with water. Put 2 handfuls of orange flowers and 3 bitter oranges in the water and bring to the boil. Put the keskes on top.

Fill with flowers and cover with the Quettara, filled with cold water. Put the 3 parts together and place a quart bottle at the outlet of the lowest pipe from which the distilled water will trickle, drop by drop.

This is condensed steam which has passed through the flowers and absorbed their flavour.

Empty the water from the Quettara by the second tube as soon as it begins to get hot and replace with cold water. The heat of the stove should be only moderate.

When one bottle is full put another in its place. Fill the 10 bottles, leave them to cool and then cork them carefully.

They should not be used for 4 or 5 months after being distilled. Rose-water can be distilled in the same way.