About this recipe

✨

Recipe highlight

Why you’ll love it

Syrup + super-cold water + lots of ice = café-style layers and a fragrant, caramel-fruity sip. 🔥

Ingredients

• 🧴 Jallab syrup (store-bought): 120 ml (½ cup / 4 fl oz)
• 💧 Ice-cold water: 480 ml (2 cups / 16 fl oz)
• 🧊 Ice cubes: 300 g (3 cups / 10.6 oz)
• 🌹 Rose water (only if your syrup isn’t perfumed): 2–3 ml (½ tsp / 0.1 fl oz)
• 🌲 Pine nuts: 20 g (2 tbsp / 0.7 oz) nuts
• 🍇 Raisins: 20 g (2 tbsp / 0.7 oz)
• 🍋 Optional: lemon peel strip for aroma

Preparation

• 1 Chill — Put 2 tall glasses in the freezer 5 min. Keep water and syrup very cold (fridge-cold or over ice).
• 2 Build — Add ¾ cup ice per glass. Divide jallab syrup (≈60 ml each) over the ice.
• 3 Top — Pour 240 ml ice-cold water into each glass. If your syrup isn’t floral, add a few drops rose water.
• 4 Finish — Stir gently to marble, then add pine nuts, raisins, and a lemon peel strip. Serve immediately.

Timing details

Nutrition

Estimated values per serving.

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