Monday, December 2, 2013
This syrup is essential to be used with Middle Eastern pastries.
It is meant to be thick and sweet. The lemon juice helps prevent crystallization and and the rose water adds some mild fragrance.
You can use orange blossom water too, but it's harder to find in Malaysia.
Weirdly, ants don't get attracted to this.
Rosewater Pastry Syrup
1 Tbsp lemon juice (strained)
2 tsp rose water
Put sugar and water into a saucepan. Cook it on medium heat. Stir until the sugar dissolves, and stop stirring. When it boils, lower it to medium low heat and let it simmer for 15 minutes, lid off. Put in lemon juice and rose water and let it simmer for another 2 minutes.
Let the syrup cool down before use