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An absolute must have for Mediterranean and Middle Eastern cooking.

This is truly a simple syrup and without the optional ingredients is a staple for every bartender in the World. Keep it on hand in the fridge, Even good on your morning cereal, to sweeten your tea, or mix your favorite cocktail.


                BASIC SYRUP

		✹  2 cups sugar
		✹  1 cup water
                ✹  3 tablespoon(s) honey

                VARIOUS FLAVORINGS

		✹  juice of 1/2 of a lemon (OPTIONAL) **SEE COOK'S NOTES**
		✹  1 tbs orange blossom water (OPTIONAL)**SEE COOK'S NOTES**
		✹  1 tbs rose water (OPTIONAL)**SEE COOK'S NOTES**
		✹  ˝ - 1 teaspoon(s) cinnamon (OPTIONAL)**SEE COOK'S NOTES**
		✹  1 star anise (OPTIONAL)**SEE COOK'S NOTES**
                ✹  Pinch of saffron threads (OPTIONAL)**SEE COOK'S NOTES**


1.  Combine sugar, water, and honey in a pot and let simmer over medium heat for 10 minutes then
     add the rose water and orange blossom water and/or  other flavorings.  Simmer for another 2-3
     minutes. Strain all flavoring pods and threads from the syrup

2.  Remove from heat and let cool completely before serving. Store in a tight jar in the refrigerator for
     up to 2 months.

1.  These optional ingredients can be added to suit your taste.  They should be added with a light hand
     so as not to overwhelm the syrup.  There are times that saffron will be added for taste and color.

2.  Orange Flower water and Rose water can be found in high end supermarkets,  health food stores,
     Asian and Mediterranean or Middle Eastern markets.  They will last for a long time in your fridge.

3.  If you are making Arabic knafeh,  you can achieve traditional cosmetic results by adding 1 teaspoon
     of orange food coloring (signal orange color is what we are looking for) to the syrup after cooking,
     while the syrup is still hot.

4.  NOTE:  Remember a light touch is always recommended for flavorings until you find your desired
     level of taste.  Remember that these should be background flavors to enhance the taste of the
     syrup and to make your dish have a special signature that your guests will remember fondly.
     Don't ruin your dessert by overwhelming it with what should be a subtle background flavor.

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