Leena Gerjis, one of the producers atSouk el-Tayeb, specializes in mouneh items; mouneh being all the foodstuffs preserved for the winter season, such as pickles, syrups, jams, etc; I visited her this past Sunday in her home in Ehden, a rustic mountain village house surrounded by a vegetable garden and orchard at about 3500 feet.
I could not resist getting a few bottles of her homemade, organic, syrups; rose water syrup was one of them, made from a variety of rose known as wared jooreh or Rosa Damascena; she added no artificial anything to her syrup and the taste is tender and sweet as can be.
Now, rose water syrup is available in the US and elsewhere, made commercially and colored a very kitschy pink; the taste of course does not compare, not even by a mile!
To make the drink, it is simply a matter of adding fresh water to one ounce of syrup.
This is a view from our deck in our village of Deir el-Kamar; the temperature hovers around 70F in the evenings and the fog swirls around the mountains and valleys.
NOTE: To find out how to make your own rose water, click here.
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