Orange Blossom Lemonade

• 45 g fresh lemon juice — Fresh lemon juice
• 2 g unsweetened food-grade orange blossom water — Food-grade orange blossom water
• 20 g pure maple syrup — Pure maple syrup
• 312 g chilled potable water — Potable water
• 20 g potable ice cubes — Ice cubes

Method

1. 1Measure ingredients: Measure the floral water preciselyMeasure orange blossom water, lemon juice, and maple syrup using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Measure the floral water preciselyMeasure exactly 2 g food-grade orange blossom water, 45 g lemon juice, and 20 g maple syrup into a clean 400 ml serving glass.1 minLook for: The orange blossom water is a restrained measured amount and the lemon-maple base is pale gold.Safety: Confirm the bottle is labeled food-grade and unsweetened; do not substitute cosmetic fragrance or essential oil.
3. 3Dissolve the lemonade baseAdd 60 g of the chilled water, distributing the food evenly across the pan or dish.Look for: Everything is evenly positioned and ready for the next action.
4. 4Stir continuously for 30 secondsStir continuously for 30 seconds, scraping the bottom of the glass until no maple syrup remains pooled.30 secLook for: The base is uniform and smells floral but still distinctly lemony rather than perfumed.Safety: Use a clean food-safe spoon and keep the prepared drink cold.
5. 5Dilute, ice, and serveAdd the remaining 252 g chilled water and all ice.Look for: Everything is evenly positioned and ready for the next action.
6. 6Stir ten timesStir ten times, and serve the complete 400 ml lemonade cold.30 secLook for: The lemonade is evenly mixed, lightly floral, and clean with no syrup settled at the base.Safety: Consume promptly or refrigerate the covered glass within 2 hours.