How to Make Sharbat or Attar (Simple Syrup)
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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Ingredients
- 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
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
- Basbousa and Atayef call for a thick simple syrup. To achieve a thick syrup, let the syrup boil for up to 10-13 minutes.
- 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.
- Use fresh lemon juice. A small amount keeps the syrup smooth and prevents crystallization.
- Avoid stirring once the sugar dissolves to prevent 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 by keeping it in an airtight container in the fridge for longevity.