The Lebanese Syrup of Our Desserts
Zero Cholesterol ~ No-Fat
Our syrup takes part in many of our desserts, be it on the side or incorporated it depending on the type of dessert or pastry. It is very easy to make, and can last long in your fridge, stored in an airtight glass container.
Among our pastries and desserts that require the recipe of this syrup, are:
- The Mafroukeh in both its traditional recipe and the Pistachio recipe
- The Osmalieh
- The Attayef Ashta
- Nammoura Semolina Pastry
- Znoud El-Sit Cream Pastry Rolls
- The Aysh El-Saraya
- The Barbara Maakron
- The Cheese Kanafeh
- The Halaweh Fudge and Spread
- The Mouraba’at Coconut Pastry
And the list could go on and on. Taking this into consideration, you might want to keep this recipe handy, or bookmark this page for your Lebanese culinary experiences in your kitchen 🙂
The Lebanese Syrup for Desserts and Pastries
Zero Cholesterol, No-Fat
- 1 cup Sugar (white)
- 1/2 cup Water
- 2 tsps Fresh Lemon Juice
- 2 tbsps Orange-Blossom Water
In a saucepan, over medium heat, mix well water and sugar. Stir nonstop until boiling point. Add gradually the lemon juice and the orange-blossom water, and stir very well. Set aside to cool.
Wait for the Syrup to cool well. Pour it in an airtight glass container, and store it in your fridge.