In this series, we spotlight the boundless potential of a single ingredient.
By Leanne Citrone
Chef: Leanne Citrone
Job Description: Co-owner of Andy LeCompte, food blogger by night.
Cooking Aesthetic in 3 Words: Seasonal, simple, delicious.
Favorite Savory Ingredient: Maldon sea salt
Favorite Sweet Ingredient: Chocolate
Food philosophy: Try new things. Eat with friends. Set the table.
Beauty Mantra: It’s all about self-care. Whether you’re getting a facial once a month, bodywork, or being in nature, take time for yourself and do some sort of self-care once a day.
ODE TO ORANGE BLOSSOM
Orange blossom adds a subtle flavor and smells so good. It’s a diverse, clean, simple, and elegant ingredient. I would serve this orange blossom lemonade with a zucchini basil pasta, bibb lettuce salad with lots of herbs, and homemade ricotta with some crackers and veggies.
Orange Blossom Lemonade
½ cup sugar
3 lemons zest removed in strips
¾ cup fresh lemon juice from 3 lemons
2 tsp orange blossom water
4 cups of water
Bring sugar and 1/2 cup of water to a boil in a saucepan stirring until the sugar is dissolved. Let cool for 5 minutes. Add the lemon zest and allow to sit for 30 minutes. Strain the mixture through a fine-mesh sieve into a pitcher, discarding the zest. Add the lemon juice, orange blossom water, and 4 cups of water to the mixture and combine well. Serve with ice and lemon slices.