Orange Juice and Lemonade with Cap Bon Orange Blossom Water
A tall glass of freshly squeezed orange and lemonade, perfumed with a drop of orange blossom water and a mint leaf. The coolness of the Cap Bon orchards in a misted glass.
A tall glass of freshly squeezed orange and lemonade, perfumed with a drop of orange blossom water and a mint leaf. The coolness of the Cap Bon orchards in a misted glass.
I was often seen with this glass in hand, and it was no accident. Our Tunisia is an orchard: the orange trees of Cap Bon perfume the air in spring, and their flower we have distilled for centuries. Squeeze the morning orange, add a hint of lemon for liveliness, a drop of orange blossom water for the soul — and drink it fresh. That is my cup: no intoxication, but the sun of the homeland.
- •Cap Bon oranges — several (sweet and sour base)
- •Lemons — one or two (liveliness)
- •Orange blossom water — a few drops (signature perfume)
- •Honey or sugar — to taste (sweetness)
- •Fresh mint — a few leaves (freshness)
Orange Juice and Lemonade with Cap Bon Orange Blossom Water
A tall glass of freshly squeezed orange and lemonade, perfumed with a drop of orange blossom water and a mint leaf. The coolness of the Cap Bon orchards in a misted glass.
Why this dish? The glass of orange juice is among Bourguiba's iconic objects. Tunisia, and especially Cap Bon, is a vast citrus orchard; for a health-conscious man, fresh orange juice was the symbol of a sunlit sobriety.
I was often seen with this glass in hand, and it was no accident. Our Tunisia is an orchard: the orange trees of Cap Bon perfume the air in spring, and their flower we have distilled for centuries. Squeeze the morning orange, add a hint of lemon for liveliness, a drop of orange blossom water for the soul — and drink it fresh. That is my cup: no intoxication, but the sun of the homeland.
Ingredients (period version)
- Cap Bon oranges — several (sweet and sour base)
- Lemons — one or two (liveliness)
- Orange blossom water — a few drops (signature perfume)
- Honey or sugar — to taste (sweetness)
- Fresh mint — a few leaves (freshness)
Ingredients
- Juice oranges — 6 (base)
- Lemons — 2 (acidity)
- Orange blossom water — 1/2 tsp (perfume)
- Honey or cane sugar — 1 to 2 tbsp (sweetness (adjust))
- Cold water — 200 ml (dilutes the lemonade)
- Mint + ice cubes — a few leaves + to taste (serving)
Method
- Squeeze the oranges and lemons.
- Dissolve honey or sugar in a little warm water, then let cool.
- Mix the juices, sweet syrup, and cold water; adjust the sweet-sour balance.
- Perfume with half a teaspoon of orange blossom water (do not overdo it).
- Serve very cold over ice with a mint leaf.
How it was made : In Cap Bon, orange blossom water was artisanal distilled in copper alembics (the qattar) to perfume drinks and pastries. Hand-squeezed citrus fruits offered a festive non-alcoholic drink, in keeping with customs.
The contemporary twist : Served in a frosted pitcher with suspended orange and lemon slices, and a mist of orange blossom water sprayed just before serving.
Habib Bourguiba · Charactorium
