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
250gm sugar
200gm water
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
yeah, it's awesome with persian pastries :-)
ReplyDeleteyum m m m
Wendy,
ReplyDeleteWhere can i get rose water? Can i get it in the supermarket or the baking ingredients shop?
Thanks.
mui
Where to buy "rose water", Wendy? Thanks!
ReplyDeleteMui Mui and Choo,
ReplyDeleteMy friend gave it to me. Hers is bought from middle eastern shops. Malays use rosewater for the bersanding, but dunno same or not.
I think if you cannot get the rosewater, one dried rose bud will also do the trick, but don't let it immerse so long as the smell in the syrup is quite mild.
Hi,
ReplyDeleteYou can buy rose water in Kota Kinabalu Central Market ("pasar") curry spices's stall that sells anchovies, dried prawn, spices etc. Spices here sell at reasonable price compare to baking store only certain items eg. cinnamon powder RM1 for about 20-30 gm.
This in Kota Kinabalu, Sabah. Hope this info can help.
Tracy Chin
from "Land below the Wind"
Tracy Chin,
ReplyDeletethanks, your info will be useful for readers who stay in Kota Kinabalu
I am in Kuala Kangsar