Sharab el ward

Sharab el ward

Rosewater syrup

By
From
The Complete Middle Eastern Cookbook
Photographer
Alan Benson

Ingredients

Quantity Ingredient
440g sugar
1/2 lemon, juiced and strained
pink food colouring
85ml rosewater

Method

  1. Put the sugar and 250 ml water in a heavy-based saucepan and stir over medium heat until the sugar has dissolved. Bring to the boil and add the lemon juice.
  2. Boil, without stirring, for 10 minutes, skimming when necessary.
  3. Add a few drops of colouring to the syrup to achieve a deep pink — it will be lighter when diluted later.
  4. Add the rosewater and boil for 3 minutes longer. Remove from the heat, leave to cool, then bottle and seal.
  5. To serve, pour 2–3 tablespoons of the syrup into a glass and fill with iced water.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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