Rose Water Syrup
SHARAB EL WARD
- 2 1/2 cups sugar
- 1 1/2 cups water
- 1/2 cup distilled rose water
- 1 Tbsp. Iemon juice
- 1/2 tsp- red food coloring
Rose water is used to flavor many desserts and beverages
in the Middle East. This recipe is for a basic syrup which can
be diluted with water as a beverage or poured as a sauce over
ice cream.
Dissolve sugar in water. Strain through a fine piece of
gauze. Bring to a boil, add lemon juice and remove the foam
which rises to the top. Dilute the red coloring in a little water
and add it to boiling syrup. Lastly add rose water and boil
another three minutes. Remove from fire. Cool. Bottle and seal.
(From Food from the Arab World Marie
Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)
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