Insalata di arance tagliate a fette, servite con zucchero e acqua di rose - Sliced orange salad with rosewater and sugar

 This is a deceptively simple and easy to put together dish, and quite delicious.  I did not have rosewater, so I added orange flower water instead.  It was very refreshing, and lasted several days in the refridgerator, making it a terrific make ahead and serve feast dish.  Please Note: I neglected to copy the original recipe for this, but I'm looking for it!  This may be modern, vs. period. 

Insalata di arance tagliate a fette, servite con zucchero e acqua di rose - Sliced orange salad with rosewater and sugar

6 oranges
1-2 tbsp. rose water
squeeze of lemon juice

Opt:

2-3 medjool dates, halved lengthways

2-3 pistachio's finely chopped
3 tbsp. mint, finely chopped
icing sugar, to garnish

Peel the oranges with a sharp knife and remove any pith. Slice into very thin half moons. Try to capture the juice and pour into the serving bowl or platter.

Arrange the orange slices on a serving platter. Sprinkle over rose water and a squeeze of lemon juice.

Scatter over chopped dates and pistachio nuts.

Garnish with the finely chopped mint and, just before serving, dust over some icing sugar.