Traditional Jellab

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.

• Prep: 10 min
• Cook: 0 min
• Difficulty: Easy
• Calories: 274
• Protein: 2 g
• Carbs: 51 g
• Fat: 7 g

Ingredients

• 800 ml Mineral water ( very cold )
• 2 tbsp rose water
• 40 g Pine nut ( rehydrated )
• 40 g Raisin ( rehydrated )
• 200 ml Jellab syrup

Instructions

1. Diluting the syrup

   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. Flavoring

   Add the rose water. The scent should be subtle, highlighting the floral notes without masking the smoky molasses aroma.

3. Preparing the garnish

   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. Assembling the glass

   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.

Chef's tips

• 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.

Storage

The syrup-water mix keeps for 24 hours in the fridge, but add the dried fruits and ice at the last moment.