An elegant way to hydrate, this classic Middle Eastern rose drink is staying true to the current booze-free trend.  

Serves
6-8

Cooking

10min

Skill level

Easy
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Ingredients

  • 1 ½ cups (300 g) sugar
  • 1 cup (250 ml) water
  • 1 lemon, juiced
  • 2 drops red food colouring (optional)
  • ⅓ cup (80 ml) rose water

 

To serve

  • Pinenuts, soaked in water for 30 minutes

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

  1. Add sugar and water to a saucepan over medium heat. Stir until sugar has dissolved. 
  2. Bring mixture to a boil. Add lemon, and boil for 5 minutes, skimming any foam that rises to the top.
  3. Add food colouring and rose water and boil for a few more minutes. 
  4. Remove from heat and allow to cool. 
  5. Pour into jar and seal.
  6. To serve, pour 2-3 tablespoons of syrup over glass of ice, add water and stir. Garnish with a teaspoon of soaked pine nuts.