Rosewater syrup

Rosewater syrup

By
From
Saha
Makes
600 ml
Photographer
Matt Harvey

Known as sharab al-ward in Arabic, this is a sweetly perfumed syrup that makes a lovely chilled summer drink. Put 2 tablespoons into a tall glass, add crushed ice and top up with still or sparkling water.

Ingredients

Quantity Ingredient
400g granulated sugar
250ml water
1 tablespoon lemon juice
75ml rosewater
a few drops grenadine, (optional, for colour)

Method

  1. Put the sugar and water into a non-reactive pan and heat gently, stirring from time to time, until the sugar completely dissolves. Add the lemon juice and simmer for 10 minutes without stirring. Skim off any froth. Add the rosewater and grenadine, if using, stir, and simmer for a further 2 minutes. Remove from the heat and cool slightly. Pour into sterilised bottles and seal. When completely cold, store in the fridge. It will keep for up to 3 months without losing its intensity.
Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
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