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Syrups
Lebanese Food Recipes - Page 16
Mulberry Syrup
SHARAB ET TOUT
This is an Authentic Lebanese Recipe
Mixed with ice water this fruit concentrate makes a refresh¬ing summer drink. Alone it is a good ice cream sauce. Lebanese housewives keep bottles of mulberry syrup on their shelves to serve diluted as a drink to visitors on hot summer afternoons.
Select fully ripe fresh black mulberries and mix a few red berries with them. Put the berries in a muslin bag and press the juice from them into an earthenware or enamelware pan. (Wear rubber gloves as the juice stains the hands.) Measure the juice. For every cup of juice add two cups of sugar. Boil over a high fire until somewhat thickened. Juice should be cooked in a glass or enamelware saucepan to avoid discolora¬tion ot the syrup. Stir with a wooden spoon only. Bottle when tepid and seal when thoroughly cold.
Use a tablespoon of syrup per glass of ice water when preparing the beverage. Increase according to taste. Open bottles of syrup should be stored in the refrigerator.
If you use these recipes, please link to this website and help us share the Lebanese heritage with the world. Thank you
Rose Water Syrup
SHARAB EL WARD
Lebanese Recipe
2 1/2 cups sugar
1 1/2 cups water
1/2 cup distilled rose water
1 Tbsp. lemon juice
1/2 tsp. red food coloring
Rose water is used to flavor many desserts and beverages in the Middle East. This recipe is for a basic syrup which can be diluted with water as a beverage or poured as a sauce over ice cream.
Dissolve sugar in water. Strain through a fine piece of gauze. Bring to a boil, add lemon juice and remove the foam which rises to the top. Dilute the red coloring in a little water and add it to boiling syrup. Lastly add rose water and boil another three minutes. Remove from fire. Cool. Bottle and seal.
If you use these recipes, please link to this website and help us share the Lebanese heritage with the world. Thank you
More Authentic Lebanese Recipes - several pages. Click here for
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Thank
you to everyone who contributed recipes and photos in the past
years to help us share Lebanon's
beauty with the world and to help
perpetuate the Lebanese culture
across the globe.
Thank you especially to Aunt Maheeba's friend (sorry I
forgot her name) who was originally from Saghbine (Lebanon) but who
lived in Brooklyn and gave me many of these authentic recipes
that she had saved from the old
country. She shared them with
all the young Lebanese wives
who grew up here in the United
States and did not have access
to authnetic Lebanese recipes
or training in Lebanese cooking
"the right way". May she rest in peace.
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