Sugar Syrup (Arabic Syrup/ Ater)

Suagr syrup (Ater)is used in a wide variety of Arabic sweets. It is either drizzled over baked or fried oriental desserts, or baked or fried goods are dipped in and lifted out to sweeten and enliven them. Make sure to add the orange blossom water at the end of the cooking. The syrup can be made in advance and stored in the fridge for up to 1 month.

• Orange blossom water : A clear and fragrant water distilled from macerated blossom flowers of Seville oranges; an important ingredient in Middle Eastern sweets. Can be found at Middle Eastern specialty stores.

Ingredients:

• 3 cups sugar
• 11/2 cups water
• 2 tablespoons lemon juice
• 1 teaspoon orange blossom water

Directions:

1. Place the sugar, water, and lemon juice in a saucepan over medium heat. Stir the mixture with a wooden spoon to dissolve the sugar.
2. Once it boils reduce heat to low and simmer for 7 minutes. Do not cover the saucepan.
3. Add the orange blossom water and simmer for 1 more minute.
4. Set aside to completely cool down.

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You might also enjoy these Lebanese desserts!!

AWAMAT, BITE-SIZED OSMALLEYIA NESTS WITH MASCARPONE AND BANANAS, ZNOUD EL SIT, KNAFEH