Ingredients
Method
1.Place a couple of saucers in the freezer to chill. Place dates in a medium bowl. Pour over the boiling water; set aside for 10 minutes to soften. Blend or process dates and soaking water until smooth.
2.Combine date mixture, pomegranate juice, lemon juice and sugar in a large saucepan. Stir over high heat, without boiling, until sugar dissolves. Bring to the boil; reduce heat, simmer gently, uncovered, stirring occasionally, for 1¼ hours or until thick and syrupy.
3.To test the thickness of the syrup, drop a tablespoon of the syrup onto a chilled saucer, wait a couple of minutes until cooled. If it is not thick enough, continue cooking and repeat testing.
4.Stir in rosewater. Pour hot syrup into a hot sterilised bottle; seal immediately. Label and date bottle when cold. Refrigerate after opening.
Note
- Rosewater varies in strength between brands. Taste the syrup with 1 tablespoon rosewater and adjust with a further teaspoon or more if you like.
