An elegant way to hydrate, this classic Middle Eastern rose drink is staying true to the current booze-free trend.
- 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
- Pinenuts, soaked in water for 30 minutes
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.
- Add sugar and water to a saucepan over medium heat. Stir until sugar has dissolved.
- Bring mixture to a boil. Add lemon, and boil for 5 minutes, skimming any foam that rises to the top.
- Add food colouring and rose water and boil for a few more minutes.
- Remove from heat and allow to cool.
- Pour into jar and seal.
- To serve, pour 2-3 tablespoons of syrup over glass of ice, add water and stir. Garnish with a teaspoon of soaked pine nuts.