Jallab

Ingredients

• ½ cuppitted Medjool dates
• ¼ cupdried apricots
• 2 tbspraisins
• 4 cupscold water
• 2 tbspdate syrup (or pomegranate molasses)
• 1 tbsprose water
• 1 tsporange-blossom water
• 2 tbsppine nuts or blanched almonds
• 1 cupcrushed ice
• optionaledible rose petals for garnish

Instructions

1. 1
   Soak dates, apricots and raisins in 2 cups of warm water for 30 minutes (or overnight in the fridge for deeper flavour).
2. 2
   Transfer the soaked fruits and their soaking liquid to a blender; purée until completely smooth, adding another cup of cold water to ease blending if needed.
3. 3
   Strain the thick purée through a fine-mesh sieve into a large pitcher; press firmly to extract all the liquid.
4. 4
   Stir in the date syrup, rose water and orange-blossom water; then dilute with the remaining 1 cup cold water, or more to taste.
5. 5
   Toast pine nuts (or almonds) gently in a dry pan until lightly golden; cool completely.
6. 6
   Fill tall glasses with crushed ice; pour in the chilled Jallab, top with toasted nuts and, if desired, a few rose petals.