Traditional Dessert Sugar Syrup

By yasmine • June 11, 2015

4 servings
30 min
Traditional Dessert Sugar Syrup

This syrup is the main sweetener of most if not all Oriental desserts. You can prepare it in advance and keep it in a sterilized jar for the whole month of Ramadan – using it when you need it! As long as you keep the ratio of 2:1 sugar to water – you should be alright with any amount you need to prepare.

Some people like different versions of this syrup – if you like it thicker increase the sugar or just leave it longer to simmer on the stove. Desserts like 3asafeer elganna قطايف عصافير الجنة  for example, call for a thicker syrup. Another variation is adding some rose water to it, a Levantine touch, for desserts like Helw ElJebn حلو الجبن .


  • 2 cup sugar - سكر
  • 1 cup water - ماء
  • 1/2 lime (deseeded) - ليمون بلدي

Step by step

  1. Put all ingredients in a medium pot and place it on medium heat (put the 1/2 lime piece as is - do not juice it).
  2. As soon as the water starts boiling, put the heat down to low and let it simmer for up to 15 minutes or when you feel the liquid has thickened.
  3. Note that the syrup will thicken further as it cools.


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