Orange in Syrup (Som nai Nam-Chuem)

Fresh Thai tangerines have a highly aromatic thin greenish-yellow peel and are refreshingly sweet when ripe, perfect when served as fresh fruit or as a juice or cocktail mixer. To make the most of its delicate refreshing taste, oranges are served in a very light syrup on crushed ice.

  • 4 oranges
  • 1 cup sugar
  • 2 cups flower water
  • 1tsp/5ml flowers flavor
  1. Peel and segment the oranges, ensuring that no pits, pith or skin remain. Put the segments in a glass dish and set aside.
  2. In a small saucepan, bring the sugar and water gently to the boil, stirring occasionally.
  3. Boil for 15 minutes, until it is the consistency of a thin syrup.
  4. Add the flowers flavor and stir to blend.
  5. Pour the syrup over the orange segments and turn of the stove, let it cool.
  6. Pour in a serving bowl, top with ice and serve cold.
Note: can use for orange cake or keep it in the freeze until need.


It's sooooooo hard to peel everything off the tangerine. Any tips on doing it?
kathy said…

Good Day, Thank you for the great quality of your blog, each time i come here, i’m amazed.

Mike said…
The recipe is incredible...
It is so colorful and easy to make.I like the idea of adding flower water.Really an aromatic recipe.

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