Sweet Syrup for Middle Eastern Pastries
The general rule for syrup is to pour hot syrup over cold (or room temperature) pastries and to serve cold syrup over hot pastries.
- 3 cups sugar
- 1-1/2 cups water
- 1 lemon
- 1 tbsp. orange-blossom water or rosewater
1. Boil the sugar with the water until dissolved and viscous, about 10 minutes.
2. Stir in the remaining ingredients and remove from the heat.
Source:
The Arabian Delights
by Anne Marie Weiss-Armush
