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This Simple Syrup, also known as Ater is a sugar syrup that is commonly used for Middle-Eastern desserts. Made with just a handful of ingredients, this sugar syrup is great to have on hand. Infused with rose and orange blossom water, this simple syrup is a welcome addition to any dessert.
Used with a wide variety desserts, this sugar syrup is a staple at our house. You can drizzle it over dessert, serve it alongside desserts, or bake your dessert and drench it with the syrup. It’s quite multi-function! The key difference between this Lebanese simple syrup and a typical syrup is the use of rose water and orange blossom water. It adds a delicious floral taste to the syrup!
If you’d like to try more Lebanese dessert recipes that use simple syrup, here are a few that my family loves to make: Lebanese Shaabiyat Dessert, Lebanese Nights Dessert(Layali Lubnan), and my Lebanese Atayef recipe. They’re are not too complicated and are so delicious!
Why You’ll Love This Ater Recipe
- It’s easy to make. If you’re able to measure and stir then you’re able to make this sugar syrup. That’s really all there is to it!
- It’s quick. It only takes 10 minutes to cook so you can quickly whip up a batch while your desserts are baking in the oven!
- It goes with everything. There isn’t a dessert that doesn’t taste a touch tastier with the addition of Ater.
What You’ll Need
- White granulated sugar — You must use granulated sugar.
- Water
- Orange blossoms water — It might also be labeled as Orange flower water and is also known as the essential oil of neroli.
- Rose water — Rose water is a flavoured water made by steeping rose petals in water.
- Lemon
How to Make Ater, A Simple Sugar Syrup
- Dissolve the sugar: Measure and add the sugar and water into a medium pot. Mix to dissolve the sugar very well.
- Boil: Bring the pot to medium heat. Right when the mixture starts to boil, time 5 minutes of boiling time. Then add in the orange and rose water as well as a squeeze of lemon juice into the pot. Continue to boil for 2 more minutes.
- Cool and store: Remove from heat and allow the syrup to cool completely before adding into a storage container or bottle.
Tips
- If you are using this to add into another recipe, make the syrup ahead of time so it cools down a little before adding it into the other recipe.
- Do not use dark sugar or powdered sugar. Only white granulated cane sugar works best for the recipe.
- Be careful not to over boil the mixture as you don’t want to caramelize it. It shouldn’t be golden brown.
FAQs
Transfer your syrup into an airtight container when you’ve finished making it. I suggest something made with glass and has a tight seal. Be sure that the container is fully cleaned and dry beforehand as this syrup can be stored for a while and you don’t want anything spoiling it.
The lemon helps extends the shelf life of this simple syrup and hold off any crystallization in the syrup. It should be stored at room temperature and can last months. As it doesn’t take a lot of effort to make, a fresh batch is super easy to make once a month if you use a lot of it!
Try it with my Fried Lebanese Atayef, Lebanese Namoura Recipe, Lebanese Shaabiyat Dessert.
More Easy Lebanese Recipes
- Maamoul Date Filled Cookies
- Maghmour (Lebanese Moussaka)
- Lebanese Spicy Potatoes (Batata Harra)
- Easy Beef Shawarma Bowl
- Authentic Baba Ghanouj Recipe
I hope you enjoy all the recipes I share with you, including this delicious Baba Ganoush recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
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Lebanese Simple Syrup
Ingredients
- 4 cups white granulated sugar
- 2 cups water
- 2 tbsps. orange blossoms water
- 1 tbsps. rose water
- ½ small lemon
Instructions
- Measure and add the sugar and water into a medium pot. Mix to dissolve the sugar very well.
- Bring the pot to medium heat. Right when the mixture starts to boil, time 5 minutes of boiling time. Then add in the orange and rose water as well as a squeeze of lemon juice into the pot.
- Continue to boil for 2 more minutes. Remove from heat and allow the syrup to cool completely before adding into a storage container or bottle.
- If you are using this to add into another recipe, make the syrup ahead of time so it cools down a little before adding it into the other recipe.
Notes
- If you are using this to add into another recipe, make the syrup ahead of time so it cools down a little before adding it into the other recipe.
- Do not use dark sugar or powdered sugar. Only white granulated cane sugar works best for the recipe.
- Be careful not to over boil the mixture as you don’t want to caramelize it. It shouldn’t be golden brown.
