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A traditional and constant feature of Middle Eastern sweets and pastries is the sugar syrup which is used to make, bathe, soak or sprinkle most of them.

It appears almost everywhere, either thin and liquid, or thick and treacly, scented with rose water or orange blossom water, or both. These distilled essences can be obtained from every Greek and Oriental store.

It is extremely easy to make by boiling water and sugar together with a little lemon juice to prevent it crystalli