Sugar syrup for Arabic desserts

Ingredients for 1 servings:

• 170 ml water
• 150 g sugar
• ½ organic lemon(s)
• 1 shot of orange blossom water
• 1 shot of rose water

Instructions

Working time approx. 1 minute; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 31 minutes

e.g. for Kunafa, Baklawa or Basboussa

Place water, sugar, and half a lemon (as a whole piece) in a saucepan and bring to a boil. First, the sugar will dissolve, then the liquid will begin to boil. Boil for about 15 minutes. Then reduce the heat to medium and add a dash each of orange blossom water and rose water (both can be found in Turkish or Arabic supermarkets). Let the mixture simmer for another 5 minutes. Turn off the heat, remove the lemon, and let the syrup cool to lukewarm before use. It will thicken further during this time. If it is too thick when used, turn the heat back on for a few seconds, and it will become slightly more liquid again. In Arabic cuisine, this syrup is always poured lukewarm onto hot pastries. This amount is sufficient for small dishes; otherwise, simply double the ingredients.