Sugar Syrup & Invert Sugar

Sugar Syrup

is a concentrated sweet liquid made by dissolving sugar in water by simmering over heat. It is used in many Arabic sweet preparations and also used in sweetening cold drinks as well has some hot beverages. Qater is very similar to invert sugar, and as such can be used in recipes that call for invert sugar. However, if you are looking for an invert sugar recipe, then watch the video below.

There are many ways to make sugar syrup some of which are complicated and require precise temperature measurements. To make it simple, you can follow my Supreme Sugar Syrup recipe, it works like a charm. This recipe is made for use in the making and serving of Arabic desserts, hence the flavouring choice. If you need to use the sugar syrup for other desserts and do not wish to have the hints of Arabic flavour then omit the blossom water, rose water and mastic. So for a Vanilla flavoured sugar syrup: simply add the seeds of 1/2 a pod of vanilla to your sugar syrup, then use it with any dessert you desire, and so on.

I find this to be the best Sugar Syrup recipe to use with Arabic sweets:


  • 3 cups sugar
  • 2 cups water
  • Dash Orange Blossom water
  • Dash Rose water
  • 2 drops lemon juice
  • a tiny pinch of Mistka (mastic. This is optional but I always add it)


In heavy saucepan, melt sugar in water over medium heat.

When melted, add rose water, blossom water and mastic.

Stir to combine and make sure all sugar is melted.

Once done, remove from heat & add lemon juice.

Set aside to cool. Once cooled, place in an airtight container.


Keeps well for 3 weeks.

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