This syrup is inspired by the mahallabi recipe from Abu at Damascu Bite. Syrups are a great way to add some flavour to a variety of sweet dishes and this rose syrup is perfect with or without a pink hue. It’s not just good on mahallabi – I use it to top yoghurts and puddings and it’s also great poured over pancakes, or brushed onto warm cakes for added moisture.
Put the sugar and lime juice in a pan with 200ml water and bring to the boil. Simmer gently on medium heat for five minutes until you have a light syrup. Turn off the heat, then add the rosewater and food colouring (if using) and stir through. Cool completely before serving. The syrup stores well for up to a week in the fridge.
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