Moroccan · Condiment
Orange-Blossom Syrup (Sharbat Zhar)
This fragrant sugar syrup perfumed with orange-blossom water is a Moroccan pantry essential, brushed over pastries and cakes, stirred into drinks and drizzled over pancakes and fruit. A simple simmer of sugar, water and a squeeze of lemon, finished with plenty of orange-blossom water, it captures the floral scent that runs through so much Moroccan sweet cooking.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Serves
- 20
- Level
- Easy
Ingredients
- 400 g sugar
- 300 ml water
- Juice of 1/2 lemon
- 3 tbsp orange-blossom water
- 1 strip of lemon or orange peel (optional)
- 1 cinnamon stick (optional)
- 1 tbsp honey (optional, for depth)
Method
- 1
Dissolve the sugar
Combine the sugar, water and citrus peel in a pan and heat gently, stirring, until the sugar dissolves.
- 2
Simmer
Bring to a simmer and cook for 10–12 minutes until slightly thickened to a light syrup.
- 3
Add lemon
Stir in the lemon juice, which stops the syrup crystallising and balances the sweetness.
- 4
Perfume
Take off the heat and stir in the orange-blossom water so its scent is not driven off by boiling.
- 5
Store
Cool, discard the peel, and bottle. It keeps for weeks in the fridge.
Chef's tips
- Add the orange-blossom water off the heat to preserve its delicate fragrance.
- The lemon juice keeps the syrup smooth and pourable rather than crystallising.
- For soaking pastries, brush the syrup cold over hot pastry, or hot over cold, for the best absorption.
Frequently asked questions
What do I use orange-blossom syrup for?
Brush it over baklava, semolina cakes and fried pastries, sweeten and perfume lemonade and drinks, or drizzle it over pancakes, fruit salad and yoghurt.
Can I substitute rose water?
Yes, for a rose-scented syrup, though the flavour is quite different. You can also use a mix of the two. Rose water is potent, so use it a little more sparingly.