This is the standard holy syrup that Arabs pour over most things sweet. This syrup is used for a number of Middle Eastern pastries and treats. It will keep for a very long time stored covered in the refrigerator.

3 cups granulated sugar
1 1/2 cups water
1 tablespoon lemon juice
1 teaspoon rose water or orange blossom water

Dissolve sugar in water. Add lemon juice, bring to a boil. Stir occasionally until syrup slightly thickens (about 10 minutes). Add rose water towards end of cooking time. Let stand to cool.

Yields 3 cups.

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