An orange is one of the best fruits for eating raw and juicing. It has a great range of uses, from an ingredient in salads and frozen desserts to marmalade, pastry making, and cooking, including using the peel to extract essential oil. Orange flower water is distilled from the tree blossoms, and is used in Indian cooking. The fruit and its grated zest can be added to punch and cakes as a garnish, and segments are also served with seafood. For a unique presentation, try using the deep red flesh of blood oranges, with its hint of raspberry taste. Bitter oranges are used to make marmalade, jam, jelly, syrup, and sauce. Their bitter zest lends the hint of orange to the alcoholic liqueurs Curaçao, Cointreau, and Grand Marnier.