Authentic Arabic & Levantine Recipes
Jallab Recipe: Iced Levantine Date & Rose Water Drink Topped with Pine Nuts and Raisins
Jallab is the iconic ruby-dark iced refresher of the Levant, served throughout Ramadan and on hot summer nights. Mixed in minutes from concentrated jallab syrup (date and grape molasses with rose water) and cold water over crushed ice, every glass is crowned with floating pine nuts and plump golden raisins.
Also known as:Iced jallab with pine nuts & raisinsLevantine Ramadan date-rose drinkBeirut & Damascus street-style jallab
Servings4
Prep time10 min
Cook time0 min
Ingredients
Add all ingredients to cart- 200 ml concentrated jallab syrup (or 150 g pure date molasses whisked with 1 tbsp rose water)
- 800 ml ice-cold water
- 1 to 2 tbsp Damascene rose water
- 2 cups crushed ice
- For the floating toppings: 3 tbsp golden seedless raisins, 3 tbsp raw (untoasted) pine nuts and 2 tbsp blanched almond slivers or green pistachios
Preparation Steps
- 1Rinse the golden raisins and soak them in a small bowl of cold water with a splash of rose water for 10 minutes until plump and juicy, then drain.
- 2In a large glass pitcher, stir the concentrated jallab syrup together with the ice-cold water and Damascene rose water until fully dissolved (the classic dilution ratio is 1 part jallab syrup to 4 parts cold water).
- 3Fill four tall glasses one-third full with crushed ice and pour the chilled jallab over the ice.
- 4Spoon a generous layer of the plumped golden raisins, raw white pine nuts and almond slivers on top of the crushed ice in each glass, and serve immediately with both a straw and a long-handled spoon.
