Jallab

Ingredients

• 1 cup grape molasses
• 0.5 cup date syrup
• 0.25 cup carob molasses
• 2 tbsp rose water
• 1 tbsp orange blossom water
• 4.5 cups cold water
• crushed ice – for serving
• pine nuts – for serving
• golden raisins – for serving

Instructions

1. Warm the grape molasses, date syrup, and carob molasses in a small saucepan over low heat, whisking until fluid and fully combined, 3–5 minutes. Do not boil.
2. Remove from the heat and stir in the rose water and orange blossom water. Set aside to cool until just warm, 10–15 minutes.
3. In a pitcher, combine 0.75 cup of the prepared syrup with 4.5 cups cold water. Stir until homogenous, then taste; it should be perfumed and sweet but not cloying.
4. Fill 4 tall glasses with crushed ice. Pour the jallab over the ice, dividing evenly. Top each glass with a few pine nuts and some golden raisins. Serve immediately.
5. Transfer remaining syrup to a clean bottle, seal, and refrigerate for up to 1 month. Shake before each use and dilute to taste (about 1 part syrup to 5–6 parts cold water).