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Sharab al-Ward (Syrian Rose Water Sherbet)

The Quirky Foodster Team

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Ingredients

  • Sugar — 200 g (1 cup)
  • Water — 240 ml (1 cup)
  • Rose water — 60 ml (1/4 cup)
  • Drops natural red or pink food colouring (optional) — a few
  • Cold water, to dilute — 1 L (4 cups)
  • Ice cubes
  • Dried rose petals, to garnish

Method

  1. Combine sugar and water in a saucepan and simmer for 5-7 minutes until slightly thickened into a light syrup.
  2. Remove from heat, stir in the rose water and food colouring if using, and let cool completely.
  3. Store the syrup in the fridge until ready to serve.
  4. To serve, mix 2-3 tablespoons of syrup with a glass of cold water and ice, adjusting sweetness to taste.
  5. Garnish with a few dried rose petals.

Introduction: This fragrant pink sherbet made from rose petals or rose water and sugar syrup has long marked celebrations in Syria, particularly weddings, where its floral sweetness symbolises joy and hospitality.

Cultural Background: This fragrant pink sherbet made from rose petals or rose water and sugar syrup has long marked celebrations in Syria, particularly weddings, where its floral sweetness symbolises joy and hospitality.

Tips: Add rose water off the heat, as its delicate aroma can fade if boiled. Start with less rose water and add more to taste, as it can quickly become overpowering.

Variations: Add a squeeze of lemon juice for a more balanced sweetness. Use orange blossom water instead for a different floral note.

Storage: The syrup keeps refrigerated in a sealed bottle for up to 3 weeks.

Reheating: Served cold; no reheating required.

FAQs:

Q: Can I use fresh rose petals instead of rose water?

A: Yes, simmer clean, pesticide-free petals in the syrup and strain before bottling.

Q: Is rose water the same as rose oil?

A: No, rose water is a much more diluted floral water; rose oil is far more concentrated and used in only tiny drops.

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