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ROSE DRINK / SHARAB AL WARD
There is a long tradition of rose water being used in medicine, including in Iran and other parts of the Middle East, as far back as the 7th century.

With Valentine's Day around the corner, we wanted to share a delicious pink drink recipe that's enjoyed throughout the Middle East. Recipe from the Edible Mosaic Cookbook.

INGREDIENTS

1 cup sugar
1/2 cup water 
1/2 tablespoon fresh lemon juice lemon
1/4  cup rosewater
1/4 tsp pomegranate molasses for color

DIRECTIONS

1. Add the sugar, water, and lemon juice to a medium, thick-bottomed saucepan, and bring it to a boil over medium heat, giving the pan an occasional swirl and skimming off any foam on the surface. 

2. Turn the heat down and simmer for 5 minutes, stirring occasionally. Add the rosewater, turn heat up to moderately high, and cook for 2 minutes. 

3. Turn off the heat and stir in the pomegranate molasses. Cool to room temperature and then store in the fridge. 

4. To serve, dilute with cold water to taste (about 1 to 2 tablespoons of syrup per 1 cup of water) add iced if desired.