This simple syrup is an essential component to almost all Arabic desserts, and has a distinct flavor due to the Rose & Blossom water.
Prep Time: 2 minutes
Cook Time: 8 minutes
Yield: 2 cups syrup
- 2 cups Sugar
- 1 cup Water
- 1 squeeze Lemon
- 1/2 tsp rose water
- 1/2 tsp blossom water
1. Measure sugar and water into sauce pan
2. Allow to come to a boil on high heat, leave on medium heat until all sugar is dissolved (~10 minutes)
3. Add squeeze of lemon half way through
4. At the end, remove from heat and add Rose & Blossom water
You can store the syrup in a squeeze bottle, and store it at room temperature for months; it has a very long shelf life.