Rose Water Syrup


        2 1/2 cups sugar
        1 1/2 cups water
        1/2 cup distilled rose water
        1 Tbsp. Iemon juice
        1/2 tsp- red food coloring
Rose water is used to flavor many desserts and beverages in the Middle East. This recipe is for a basic syrup which can be diluted with water as a beverage or poured as a sauce over ice cream.

Dissolve sugar in water. Strain through a fine piece of gauze. Bring to a boil, add lemon juice and remove the foam which rises to the top. Dilute the red coloring in a little water and add it to boiling syrup. Lastly add rose water and boil another three minutes. Remove from fire. Cool. Bottle and seal.

(From Food from the Arab World Marie Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)