Rose Water Syrup

1. 1

   Combine the water and sugar in a medium-size saucepan.

2. 2

   Bring to a bubbling simmer over medium heat.

3. 3

   Reduce the heat to medium-low and cook, uncovered, for 12 to 15 minutes, stirring occasionally (the liquid will thicken slightly).

4. 4

   Remove from the heat.

5. 5

   Immediately stir in the rose water and lemon juice.

6. 6

   Let cool slightly, then pour into a glass jar.

7. 7

   Refrigerate for at least 5 to 6 hours or overnight until completely chilled.

8. 8

   Serve very cold in a pitcher or drizzled over various desserts.

9. 9

   This syrup will remain fresh in a jar in the refrigerator for months.

10. 10

    ATER MZAHER (Orange Blossom Water Syrup): Simply substitute orange blossom water for the rose water.

* Per serving · 4 servings · Values may vary.

No additional tips available.