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5 from 4 votes

Orange Blossom Water Syrup (Lebanese Ater)

A versatile syrup that sweetens up the blandest of desserts!
Course: Dessert
Cuisine: Middle Eastern
Keyword: Arabic syrup, blossom water syrup, Middle Easter syrup, simple syrup, sugar syrup
Author: Lama

Ingredients

  • 2 cups granulated sugar
  • 1 cup water
  • 1 tablespoon blossom water
  • 2 tablespoons lemon juice
  • 1 teaspoon rose water optional

Instructions

  • In a small pot place the water, sugar, and blossom water.  Stir until sugar dissolves. 
  • Bring mixture to a boil, add the 2 tablespoons of lemon.  Bring heat to low, for about 10-15 minutes. 
  • Drizzle syrup over your favorite desserts. Syrup - atir- will thicken once it comes to room temperature.
  • Store simple syrup/atir in an air tight container, for at least 6 months.

Notes

Ratio: Achieving the right ratio of sugar to water is crucial. For a basic simple syrup, the standard ratio is equal parts water to sugar (1:1). For a thicker syrup, you can increase the sugar to water ratio (2:1). Adjust the sweetness according to your preference.
Heat Control: Use medium heat to dissolve the sugar into the water. Avoid boiling the mixture rapidly as it can result in crystallization. Stir occasionally until the sugar completely dissolves.
Avoid Stirring: Once the sugar is added and the mixture begins to heat up, avoid stirring too frequently. Stirring too much can cause crystallization. Instead, gently swirl the pan if necessary to ensure even heating.
Simmering Time: Let the mixture simmer gently for a few minutes after adding the rose water. This helps to infuse the flavors and ensures a smooth consistency. Be careful not to overcook, as it can result in a thicker syrup than desired.
Cooling Process: Allow the syrup to cool completely before transferring it to a storage container. This helps to thicken the syrup and develop its flavor. You can speed up the cooling process by placing the syrup in an ice bath.
Storage: Store the syrup in a clean, airtight container in the refrigerator. Properly stored, rose water syrup can last for several weeks. Simple sugar syrup can last even longer. Always check for signs of spoilage before using.