Floral Fruit Syrup
This easy recipe can be used to top muhallebi or other desserts, mixed into teas or other beverages, or in cocktails.
- 1 cup granulated sugar
- 1/2 cup water
- 2 Tbsp fruit jam or preserves of your choice
- 2 tsp floral water, such as rosewater or orange blossom water These can typically be found at your local Middle Eastern or Indian market, or online if you don't live near to one.
Combine water, sugar, and jam in a medium saucepan. Bring to a boil over medium-high heat.
Once all crystals of sugar are dissolved, remove from the heat and stir in your floral water.
Using a mesh strainer or cheesecloth, strain any bits or seeds from the jam out so that you're left with just the syrup.
Allow the syrup to cool to room temperature for 30 minutes, then place in the refrigerator. It will keep for three months in the fridge.
This syrup is very versatile and can be used on desserts and in drinks.
Some combination ideas include: strawberries or raspberries with rosewater, apricot or orange with orange blossom water. You can also omit the floral water if you prefer and use only the fruit preserves.