This is the standard holy syrup that Arabs pour over most things sweet. This
syrup is used for a number of Middle Eastern pastries and treats. It will keep for
a very long time stored covered in the refrigerator.
- 3 cups granulated sugar
- 1 1/2 cups water
- 1 tablespoon lemon juice
- 1 teaspoon rose water or orange blossom water
- Dissolve sugar in water.
- Add lemon juice, bring to a boil. Stir occasionally
until syrup slightly thickens (about 10 minutes).
- Add rose water towards end of cooking time.
- Let stand to cool.
Yields 3 cups.
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