Sugar Syrup
As for this post, you may think it’s not a recipe, but still, it’s the most essential component for almost all the Arabic desserts ( sweet dishes) and has a distinct flavor due to the Rose & Blossom water. So it’s very important to show you how we make it..
It’s primarily used as a substitute for raw sugar, and adds rich volume. It has a multitude of uses, and it’s a great sweet addition and signature to Arabic desserts.
When the main ingredients are sugar and water, then there’s no reason why you shouldn’t be making it at home. Making your own simple syrup is more economical than buying it at the store. You can make as small or as large a batch as you wish, and store in the refrigerator in a well-sealed bottle for up to 2-3 months.
Ingredients:
– 1 cup water
– 2 cups sugar
– 1 Tsp lemon juice
– 1 Tsp Orange blossom water
Directions:
1. Mix sugar and water (always ratio 2:1) and cook it over medium low heat (about 10 min.)
2. Add orange blossom water & lemon juice, and cook for another just 2 min.
3. Transfer to a small jar with lid.
Use Cold!
Be sure to tag me in your photos @kuminkueche
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Zuckersirup – Grundrezept
Zuckersirup ist richtig typisch für Orientalische Arabische Süßspeise. Er ist eine elementare Komponente für fast alle arabische Desserts, und hat einen deutlichen Geschmack durch das Rosen- und Orangenblütenwasser. Den Zuckersirup braucht man für sehr viele arabische Süßspeisen, wie z.B. Awwama, Atayef, und vieles mehr.
Es wird hauptsächlich als Ersatz für Roh Zucker verwendet, und fügt reiches Volumen hinzu. Es hat eine Vielzahl von Verwendungen, und es ist eine großartige Ergänzung zu arabischen Desserts.
Wenn den Sirup nur auf Zucker und Wasser besteht, dann gibt es keinen Grund, warum du es nicht zu Hause machen solltest. Machen Ihre eigenen einfachen Zuckersirup ist ökonomischer, der Sirup ist garantiert frisch, die gewünschte Süsse hat man auch noch selbst in der Hand und die Produktion dauert lediglich 10 Minuten. Du kannst es so klein oder groß machen, wie du willst, und lagern sie im Kühlschrank in einer gut versiegelten Flasche für 2-3 Monaten.
Er ist einfach herzustellen und kann gut gelagert werden. Da er meistens kalt verwendet wird, ist er also ratsam ihn auf Vorrat herzustellen.
Das Rezept kann halbiert werden, wenn man nur Zuckersirup für ein Gebäck braucht.
Zutaten:
– 250 ml. Wasser
– 500 g Zucker
– Kleinen Schuss Zitronensaft
– Kleinen Schuss Orangenblütenwasser
Zubereitung:
1. Zucker und Wasser (immer Verhältnis 2:1) mischen und auf niedriger Hitze aufkochen lassen (ca. 10 min.)
2. Orangenblütenwasser & Zitronensaft hinzufügen, und nur 2 min. weiter kochen lassen.
3. Den fertigen Zuckersirup in ein luftdichtes Gefäß füllen.
Kalt verwenden!
Viel Spaß beim Nachmachen!
Eure Lana ❤
Thanks for sharing the information. We would like to wish you a blessed Ramadhan 🙂
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You are most welcome! Blessed Ramadan for you as well 🙂
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I actually find this recipe interesting and think having this on hand would be quite useful! Thanks for sharing!
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Indeed! Thanks a lot 🙂
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I am sure this syrup will be perfect for many desserts.
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Indeed!
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Perfect syrup for many desserts! Seems really great
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Indeed!
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Toller Post! Es ist toll über andere Kulturen zu lernen und deren Rezepte auch mal auszuprobieren. Ich werde es sicher tun 🙂 Liebe Grüße Stefanie http://www.livanies.com
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Das freut mich 🙂 Liebe Grüße Lana
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Wondering how well it would work in other recipes. Just might have to try it out as my curiosity is spiked. Thanks for the share!!
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It matches all kind of desserts, especially Arabic desserts! Try it and lemme know with what dessert you like the most!
BTW, this dessert recipe needs this syrup, https://kuminkueche.wordpress.com/2017/04/06/awwama/
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I really like your recipe. I see two languages and YouTube about it. Really well done.
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Thanks a lot 🙂
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Seems very interesting! Tnx for sharing this.
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Brilliantly written! very interesting! Keep it up!
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Thanks
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Oh cool, I’ve never seen this before. Thanks for sharing!
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you are most welcome 🙂
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Wow – great and simple recipe! Totally should make it instead of buying – so easy. 🙂
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Indeed.. thanks 🙂
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[…] crisp on all sides. 8. Remove Awwama out of the oil with a slotted spoon. 9. Drop Awwama into the sugar syrup (the syrup should be room temperature), allow it to absorb the syrup, and stir it until it […]
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It’s interesting how one certain taste can be the “creme de la creme” for some. and the “not for me” for others. I remember eating my first Rose flavoured chocolate from England… and not long afterwards, my first Turkish delight, also rose flavoured… sorry, not for me, but I can imagine how wonderful it is for those who love that smell and taste. Thanks for sharing!
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That’s right!! you might like something, others don’t! and vice versa!! That differences what make us special!!
Thanks for reading and for you nice comment 🙂
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I do like Indian and Arabic food. Do you think the syrup would work well with something like Gulab Jaman ( I am probably spelling that wrong) or rasomali? Happy Ramadan x
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I think yes, it would work amazingly!! I used this syrup for my arabic dessert (Awwama), which look the same as Gulab Juman -I think- that tasty indian recipe a lot has told me about!!
Happy Ramadan to you as well 🙂
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Yeah, you almost got it, It is pronounced as Gulab Jamun and ras malai……I find it amazing to see that you like Indian sweets, most people don’t like it coz they are too sweet. 🙂
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This would be great to have on hand for a number of possible deserts. Looking forward to giving this a go…instructions were great as well as the video showing exactly how to do it, thank you.
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Indeed!! a lot of Arabic tasty desserts need this recipe!! Glad you like it 🙂
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This looks very interesting and can be used for many desserts. Thanks for sharing your post, it was such a lovely read.
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Indeed! Glad you like it 🙂
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Thanks for sharing! 😀
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welcome 🙂
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This looks so lovely in the bottle you have for it! Sounds like it could be a delicious addition to many dishes, as well.
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Indeed! It matches most dishes, especially desserts! you need to give it a try, it’s super easy to prepare! and you’ll definitely like it! Thanks for your nice comment!
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Das Rezept klingt sehr interessant. Das ist ein tolles and cooles Beispiel. Was für ein cooler Beitrag! Hab eine tolle Woche!
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Danke schön! LG Lana 🙂
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Great recipes. Thank you for sharing!
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Glad you like it 🙂
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I would have no idea how to make a syrup! This sounds so easy, I’m going to give it a go!
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Indeed! it really is so easy to make! Give it a try, it takes less thank 15 min. and match most of Arabic desserts!
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Simple and innovative recipe
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Thanks!
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I can imagine so many recipes to use this sugar syrup in. I am surprised on how easy it is to make.
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It really is super easy to make, takes less than 15 minutes to be ready! and last for 3 months in the fridge, so you enjoy it later with what dishes/desserts you wish! Give it a try and lemme know how it turned out for you!
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Easy to make syrup recipe. I think it will match any kind of dessert. Thank you for sharing.
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Indeed! It really is super easy to make, and match any kind of dessert!! especially Arabic dessert, that use syrup a lot!
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Great recipe and I hope it’ll give a different flavor if tried with other recipes. Hope to try it once… keep sharing these delicious recipes
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Thank you so much for this lovely comment! And yes, I’m pretty sure it will give different tasty flavor with other recipes!! I would love to try it with new recipes, thanks for the inspiration! you are great!!
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I’ve never made this before in my life and I’d love to learn how! It’s really interesting and I’m sure it does add a lovely aroma and flavor to the desserts that it’s made with.
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Indeed! it has its significant flavor and aroma, which -I think- makes the dish/dessert more sweet and delicious! Besides, it’s super easy to prepare and last for 3 months! so, you won’t worry, just save it in the fridge, and enjoy the taste with any dish you like!!
Best wishes, Lana 🙂
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This looks really good! It would be wonderful to serve to desserts!
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Indeed! especially Arabic desserts!! Give it a try and lemme know how it turned out for you 🙂
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Ooh, this sounds like a really interesting syrup. What sort of dessert would you pair it with? 🙂
Louise x
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It’s great and so delicious with most Arabic desserts! & with Awwama matches perfectly, actually, you can’t enjoy Awwama without adding a touch of this tasty syrup!
Here’s the link for Awwama https://kuminkueche.wordpress.com/2017/04/06/awwama/
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Your posts are eye – opening.. So many things I don’t know about recipes. Glad I am following you. I can be updated ☺
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Thanks a lot dear 🙂
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[…] they are dipped in ground pistachios for a lovely touch of color and nuttiness, and served with a drizzle of syrup that adds the sweetness and the signature orange blossom water hint of Arabic […]
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