Prep 2 mins
Cook 20 mins
A delicious pink drink that is probably enjoyed around the region. From the Lebanon/Syria/Jordan (& Palestinian) section of The Complete Middle East Cookbook By Tess Mallos.
- Put sugar and water into a pan and stir over medium heat until dissolved.
- Bring to a boil and add lemon juice.
- Boil without stirring, for 10 minutes, skimming when necessary.
- Add colouring to syrup to achieve a deep pink - it will be lighter when diluted later.
- Add rose water and boil 3 minutes longer. Remove from heat, cool, bottle and seal.
- To serve, put 2-3 tbs syrup or to taste, in a glass (I use more but maybe my glasses are big) then fill with iced water.
It's so delicious. I prefer it with carbonated water. It's good over ice cream, too. ;) I followed awalde's advice & had no problems. Made for NA/ME goes to Lebanon 9/12.
Hhmm, this is a delicious rose syrup!
It's very important to follow the recipe and don't let boil the syrup if the sugar is not yet dissolved and really don't stirr while boiling. This should prevent the formation of sugar cristals.
Since I did once (not wiht this recipe) this mistake, I know it!
The quality of the rose water will have a big impact with the taste and the result.
I like it with some more lemon juice as personal taste and I love it if not too sweet.
Thanks a lot for posting this recipe.
This truely is delicious! I made it with honey instead of sugar and didn't use food coloring but added some to a hibiscus infusion - mmmh! Thanks for posting!
Made for Ramadan Tag 2010.