FREE LEBANESE RECIPES

This syrup will keep well if stored in an airtight jar. When used for sweetening pastries it should be cold and poured over very hot pastry, otherwise it will not penetrate the pastry.

Makes: 3 cups
Cooking time: 10 minutes

3 cups sugar
1 1/2 cups water
1 tablespoon lemon juice
1 teaspoon rosewater or orange blossom water (see recipe)

Dissolve sugar in water, add lemon juice and bring to the boil. Skim the foam from the surface and continue to boil, stirring occasionally until syrup thickens slightly - approx 10 minutes. Add the rosewater or orange blossom water towards the end of the cooking time.

Stand syrup to cool.