Lightly scented with rose water, orange blossom water, or both, Atar Rose Water Syrup, also known as Qater, adds an exotic fragrance and glistening sheen to many traditional Middle Eastern sweets and pastries, used either to soak in, pour over, or drizzle on – giving them just a hint of perfumed fragrance
Atar Rose Water Syrup is essentially a simple syrup fragrant with rose water or orange blossom water. You can use either or both, as I have here. A simple sugar syrup is made of two parts sugar to one part water and brought to a boil. After it boils, it is simmered on low for about 10 minutes to thicken slightly. Lemon juice is added to prevent the syrup from crystalizing. The rose water and/or orange blossom water is added after the heat is turned off so that its fragrance isn’t simmered away. I use one teaspoon each of rose water and orange blossom water for a light, barely perceptible fragrance that has you wondering what that flavor is. Feel free to add more to your taste, but it’s better to start on the conservative side. It shouldn’t be overpowering.
When using the Atar Rose Water Syrup, I always add a cold syrup to a hot pastry. You can add a hot syrup to a cold pastry but never a cold syrup to a cold pastry or a hot syrup to a hot pastry because it will not be absorbed.
- 3 cups sugar
- 1 1/2 cups water
- 1/2 teaspoon lemon juice
- 1 teaspoon rose water
- 1 teaspoon orange blossom water
- Combine sugar and water in a saucepan and bring to a boil over high heat.
- After it boils, turn to low and add lemon juice.
- Simmer for 10 minutes.
- Remove the pan from the heat and stir in rose water and orange blossom water.
- Store in a glass jar. Keep in the refrigerator.
2 teaspoons of only rose water or only orange blossom water can be used.
If you would like a stronger fragrance, increase the amount of rose/orange blossom water.
- Cuisine: Middle Eastern
Try Atar Rose Water Syrup in these Middle Eastern Walnut and Rose Water Qatayef: