Rose Water Syrup

• 500 g (1 lb) sugar
• 300 ml (½ pi

Make a thick sugar syrup by simmering the sugar, water and lemon juice together slowly, stirring, until it coats the back of a spoon. Add the colouring and stir well. Then stir in the rose water and simmer for 1 or 2 minutes longer. Allow to cool and pour into a clean, dry bottle. Close tightly.

To serve, dilute with ice-cold water.