Jallab Drink Recipe

Before you start

Jallab is a dark, sweet drink served over crushed ice across Lebanon, Syria, Palestine and Jordan, especially in summer and during Ramadan. Its base is a syrup of grape molasses and date molasses perfumed with rose water. Many bottled jallab syrups also carry a light smoky note. Floating pine nuts and plump golden raisins on top are the classic finish, so each glass is something to sip and spoon at the same time.

Making the syrup at home lets you control the sweetness, which store-bought concentrates often push too far. The balance to aim for is deep and fruity with a gentle floral lift; rose water is potent, so add it last and in small amounts. Serve the drink very cold, with plenty of crushed ice, because the dilution is part of the recipe.

Ingredients

• Syrup120 ml (½ cup) grape molasses — also sold as dibs or pekmez
• 60 ml (¼ cup) date molasses — date syrup or dibs tamr
• 60 ml (¼ cup) water
• 1 to 1½ tsp rose water — add to taste once cool
• To serve1 liter (4 cups) cold water
• 5 tbsp (about 40 g) pine nuts — lightly toasted if you like
• 5 tbsp (about 45 g) golden raisins
• 4 cups (about 600 g) crushed ice

Method

1. Cover the raisins with warm water and leave them to plump for at least 30 minutes while the syrup cools. Drain before serving.
2. Combine the grape molasses, date molasses and 60 ml water in a small saucepan. Warm over low heat, whisking, just until it is smooth and steaming, about 5 minutes. Do not let it boil; scorched molasses tastes bitter.
3. Pour the syrup into a heatproof jar and cool to room temperature. Stir in 1 teaspoon of rose water, taste a drop diluted in water, and add the last half teaspoon only if the floral note is faint.
4. Chill the syrup for at least 30 minutes. Cold syrup keeps the finished drink icy.
5. For each glass, pack it to the top with crushed ice. Pour in 50 ml (about 3½ tbsp) of syrup, then 200 ml cold water, and stir until the color is even and deep amber-purple.
6. Scatter 1 tablespoon each of pine nuts and drained raisins on top. Serve with a long spoon for fishing them out.

Tips for success

• Taste the dilution before serving a crowd. Molasses brands vary a lot in sweetness; some need 40 ml per glass, others 60 ml.
• Toast the pine nuts in a dry pan for 2 to 3 minutes until golden and fragrant. They burn quickly, so watch them.
• If you can find it, a pinch of mastic or a few drops of orange blossom water alongside the rose is a common home variation.

Substitutions

Grape molasses

Use 180 ml date molasses alone for a sweeter, caramel-leaning drink. Add 15 ml lemon juice to the finished syrup to restore some tang.

Pine nuts

Slivered almonds or chopped pistachios work well and cost less. Leave nuts out entirely for guests with tree nut allergies.

Golden raisins

Dark raisins are fine but darker and chewier. Chopped dates add even more sweetness.

Variations

Jallab slush

Blend 50 ml syrup with 1½ cups ice and 100 ml water until slushy, then top with the nuts and raisins.

Lighter jallab

Use 35 ml syrup per glass and top with soda water instead of still water for a less sweet, sparkling drink.

Troubleshooting

The drink tastes soapy or perfumed

Too much rose water. Dilute with more water and ice, and next time add it a quarter teaspoon at a time.

The syrup tastes bitter or burnt

It boiled or sat over high heat. Warm it only enough to blend, and use a heavy pan on the lowest setting.

It is thin and watery

Not enough syrup for the ice. Increase to 60 ml per glass, or use larger crushed ice that melts more slowly.

Storage

Keep the syrup in a sealed jar in the refrigerator and use it within about 2 weeks. Stir before using, since it can settle. Mix glasses to order; once diluted, the drink is best within a few hours.

Safety notes

Contains pine nuts, which are tree nuts. Offer them on the side or swap them out when serving guests whose allergies you do not know.