Traditional Jellab
Ingredients
Method
A dark liquid with ruby highlights, exhaling notes of dates and incense. The freshness of crushed ice is met by the buttery pine nuts and the sweetness of raisins.
- 1
In a large pitcher, pour the Jellab syrup. Add very cold mineral water. Stir vigorously with a spoon until the mixture is perfectly homogeneous and dark like strong tea.
- 2
Add the rose water. The scent should be subtle, highlighting the floral notes without masking the smoky molasses aroma.
- 3
Soak the pine nuts and raisins in a bowl of cold water for 5 minutes. They will plump up and shine on the surface of the glass.
- 4
Fill tall glasses three-quarters full with crushed ice. Pour the drink over it. Place a spoonful of pine nuts and raisins on top: they should float on the ice.
Frequently asked questions
How do you get this dish right?
- Don't skip soaking the pine nuts; it gives them that tender crunch when bitten.
- Always use crushed ice, not whole cubes, for immediate dilution in the mouth.
How long does this dish keep?
The syrup-water mix keeps for 24 hours in the fridge, but add the dried fruits and ice at the last moment.
