In Lebanon, atar or sugar syrup is a frequently used component in most sweets and pastries, the good thing about it is that you can alter the quantity according to your own taste. The basic rule for making atar or sugar syrup is whatever quantity of sugar you want, use less than half of the same amount of water.  However, if you want to make it thicker, you can reduce the amount of water and vice versa, if you want it thinner, you increase the amount of water. Also, another thing to remember is that the more you boil it, the more it thickens. Another good news is that atar or sugar syrup can be prepared well ahead of time, and stored in a cool place for a couple of weeks. Here is the recipe for atar or sugar syrup that is most likely to be used.

Makes 200ml / 7 fl oz

Ingredients.

• 200gms / 7oz granulated sugar
• water 75ml / 2¾ fl oz
• 1 tsp lemon juice
• 1 tbsp orange blossom water
• 1 tbsp rose water

 Method.

• Using a medium heat setting, mix the first three ingredients together and bring them to the boil stirring occasionally. Let the mixture simmer for about 3 – 4 minutes, until it reaches a stage where the syrup coats the back of a spoon. Just before you switch off, stir in rose and orange blossom water.

• Leave it to cool before using.