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.