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This Middle Eastern Sharbat/attar or simple syrup is a game-changer for your sweet treats. Whether you drizzle it over pastries or stir it into tea, its fragrant and flavorful touch will elevate any dish!

Middle Eastern simple syrup, known as “sharbat” in the Egyptian dialect or “attar” in the Levantine dialect, is a key ingredient in many traditional desserts. It adds the perfect balance of sweetness and aroma, elevating classics like Baklava, Kunafa, and Basbousa. This syrup is easy to make, requires minimal ingredients, and can be customized with a variety of flavors. Let’s dive into everything you need to know about making the perfect Middle Eastern-style simple syrup!

Sharbat at a Glance

• Preparation time: 5 minutes

• Cooking time: 10 minutes

• Total time: 15 minutes

• Yield: About 1 ½ cups

• Storage: Up to 1 month in the refrigerator

Ingredients of Sharbat/Attar or Simple Syrup

To make Middle Eastern simple syrup, you will need:

• Granulated sugar – The base of the syrup.

• Water – Helps dissolve the sugar.

• Lemon juice – Prevents crystallization and balances sweetness.

• Flavoring options:

  • Orange blossom water

  • Rose water

  • Cinnamon sticks

  • Cardamom pods

  • Cloves

Tips to Make the Best Sharbat

• Use fresh lemon juice: A small amount keeps the syrup smooth and prevents crystallization.

• Avoid stirring once the sugar dissolves: This prevents the formation of sugar crystals.

• Simmer, don’t boil aggressively: A gentle simmer allows the flavors to develop without caramelizing the sugar.

• Let it cool before using: Warm syrup can make desserts soggy.

• Store properly: Keep it in an airtight container in the fridge for longevity.

How to Make a Simple Syrup

1. Combine ingredients: In a saucepan over medium heat, mix 1 1/2 cups of sugar and 1½ cups of water.

2. Dissolve the sugar: Stir occasionally until fully dissolved.

3. Simmer: Once dissolved, add 1 teaspoon of lemon juice and your choice of flavoring.

4. Reduce heat and infuse: Let it simmer gently for 10 minutes.

5. Cool and store: Remove from heat, discard any whole spices, and allow the syrup to cool before transferring it to a container.

Possible Variations and Substitutions of Sharbat

Honey is optional.

Coconut Sugar

Brown Sugar

• Honey-based syrup: Substitute sugar with honey for a richer flavor.

• Brown sugar syrup: Use brown sugar for a deeper, caramel-like taste.

• Infused syrup: Add saffron, vanilla, or citrus peels for unique flavors.

• Sugar alternatives: Try coconut sugar or monk fruit sweetener for a healthier version.

Frequently Asked Questions

Q1: How long does simple syrup last?

Stored in an airtight container in the refrigerator, it lasts up to a month.

Q2: Can I make simple syrup ahead of time?

Yes! It’s great for prepping in advance and using it when needed.

Q3: Why did my syrup crystallize?

This happens if the sugar isn’t fully dissolved. Adding lemon juice prevents this issue.

Q4: Can I freeze simple syrup?

Yes, but refrigeration is usually sufficient. If frozen, thaw in the fridge before use.

Why You Will Love This Recipe

• Easy and quick – Ready in just 15 minutes.

• Versatile – Enhances a variety of desserts and beverages.

• Customizable – Adapt the flavors to suit your preferences.

• Long-lasting – Keeps well for weeks, making it a great staple in your kitchen.

What to serve with Sharbat/Attar:

• Basbousa Bel Ashta 
• Zalabia (Lukumades)
• Atayef (Middle Eastern Pancakes)
• Savarin (Gateau de Baba)

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How to Make Sharbat or Attar (Simple Syrup)

Nermine Mansour

This Middle Eastern simple syrup is a game-changer for your sweet treats. Whether you drizzle it over pastries or stir it into tea, its fragrant and flavorful touch will elevate any dish!

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Prep Time 5 minutes mins

Course Dessert

Cuisine Egyptian

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Ingredients

  

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• ▢ 1½ cups granulated white sugar
• ▢ 1 ½ cups water
• ▢ 1 tablespoon lemon or lime juice
• ▢ 1 stick cinnamon, optional
• ▢ 1 rind of orange , 1 inch X 2 inches
• ▢ 3 whole cloves , optional
• ▢ 3 whole cardamom , optional

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Instructions

 

• In a small saucepan over medium heat, add sugar and water, stir, and let it dissolve.
• Once it starts boiling, add lemon and the aromatics, lower the heat, stop stirring, and let it continue to boil for 5 minutes or 8 minutes if you are aiming for a thick simple syrup.
• Turn the heat off and stir in orange blossom or rose water.
• Store in a sterilized glass jar once cooled off.
• Store in the fridge for up to 1 month.

Nermine's Notes

1. Basbousa and Atayef call for a thick simple syrup. To achieve a thick syrup, let the syrup boil for up to 10-13 minutes. 
2. For a thin simple syrup to glaze cakes or to flavor tea and juices, don't let it boil for more than 5-7 minutes max. 
3. Use fresh lemon juice. A small amount keeps the syrup smooth and prevents crystallization.
4. Avoid stirring once the sugar dissolves to prevent the formation of sugar crystals.
5. Simmer, don’t boil aggressively. A gentle simmer allows the flavors to develop without caramelizing the sugar.
6. Let it cool before using. Warm syrup can make desserts soggy.
7. Store properly by keeping it in an airtight container in the fridge for longevity.

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Keyword desserts, Egyptian desserts, Middle Eastern desserts, Ramadan