Sugar syrup known as ater or attar in Arabic, is an easy simple recipe that is commonly used with desserts. It consists of a mixture of sugar and water, with an added squeeze of lemon, and infused with orange blossom water and/ or rose water.
Ater is widely used in many Palestinian and Middle Eastern desserts. This sugar syrup is a staple in my kitchen.
Sugar Syrup is often drizzled or served alongside some desserts, such as knafeh, layali lubnan, muhallebi. Or drenched with baked desserts, like baklava, warbat, harissa, and hilbeh, or sometimes dipped like atayef or zalabyeh.
This sugar syrup recipe is so easy to make and includes only a few ingredients that I'm sure are available in every household. Let me walk you through the process.
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Equipment
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Measuring Cups - For measuring water and sugar
Saucepan - For cooking sugar syrup
Ingredients
White Granulated Sugar - It's best to use granulated sugar with this recipe, avoid using powdered or brown sugar.
Tap water
Orange Blossom Water and/or Rose Water - They add a nice flavor, I prefer to use one of the two, but both can be used for extra flavor.
Fresh Lemon Juice - It's important to use lemon just as it serves to hold off any crystallization.
Instructions
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Step 1 | In a small saucepan over medium heat add sugar and water, stir, and let it dissolve.
Step 2 | Once it starts boiling add lemon, lower the heat, and let it continue to boil for 5 minutes, then turn off the heat and stir in orange blossom water. Store in a glass jar once cooled off.
Pro Tips
- Use only granulated sugar with this recipe, do not use brown sugar or powdered sugar.
- Be aware if you over-boil the sugar syrup it’ll be too thick.
- Don't skip using the lemon, it serves to hold off any crystallization.
- I use lemon zest instead of orange blossom water with harissa recipe and neither with hilbeh.
- Depending on the dessert some require sugar syrup to be served cold and some warm.
Storage
Sugar syrup can be stored in a glass jar at room temperature for up to 2-4 weeks. And in the fridge for up to 6 months.
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How to Make Sugar Syrup (Ater)
- Prep Time: 2 minutes
- Cook Time: 7 minutes
- Total Time: 9 minutes
- Category: Dessert
- Method: Stove
- Cuisine: Palestinian - Middle Eastern
- Diet: Vegan
Description
Sugar syrup known as ater or attar in Arabic, is an easy simple recipe that is commonly used with desserts. It consists of a mixture of sugar and water, with an added squeeze of lemon, and infused with orange blossom water and/ or rose water.
Ingredients
- 2 cups of white granulated sugar
- 1 cup tap water
- 1 tablespoon fresh lemon juice
- 1 tablespoon orange blossom water and/or rose water
Instructions
- In a small saucepan over medium heat add sugar and water, stir, and let it dissolve.
- Once it starts boiling add lemon, lower the heat, and let it continue to boil for 5 minutes.
- Turn the heat off and stir in orange blossom water.
- Store in a glass jar once cooled off.
Notes
- Use only granulated sugar with this recipe, do not use brown sugar or powdered sugar.
- Be aware if you over-boil the sugar syrup it’ll be too thick.
- Don't skip using the lemon, it serves to hold off any crystallization.
- I use lemon zest instead of orange blossom water with harissa recipe and neither with hilbeh.
- Depending on the dessert some require sugar syrup to be served cold and some warm.
Chris says
Thanks for sharing this recipe, it's so easy to make.
Wafa Shami says
You're welcome! Yes it is.