Honey from your lips

Your lips, my bride, drip honey;

Honey and milk are under your tongue.

Song of Songs

I couldn't find a single quote mentioning the word "syrup" in the whole Torah. The closest it gets is "honey" which for this matter is also a form of syrup.

I sigh out of love imagining King Solomon singing passionate verses for his beloved and I secretely believe that for those two, honey was not only in the mouth of the Queen of Sheba.

The Charoset that we eat at Passover probably started out as some kind of syrup made with date honey, which over the time became that aromatic, erotic and irresistible paste that evokes the love of the Shir Hashirim.

Let's go back to the syrup...

Although date honey reminds me of something far more biblical, it is not only difficult to get in these latitudes; but also on the Richter scale of sweetness, it marks about 15.5 and ensures anyone a diabetic coma with only one drop.

The syrup used in oriental pastries is prepared with granulated sugar and it is scented with different spices or scented waters. The result is equally provocative and leads in a straight line from gluttony to lust, dripping to the elbows from a pastry that is shared in a kiss.

The Recipe

For two cups syrup.

Ingredients:

- 3 cups water

- 4 cups granulated sugar

- 1 cinnamon stick

- the zest of 1/2 lemon

Optional: 1/2 cup rose water or orange blossom water

Procedure

Put all the ingredients in a pan and heat over low flame until the syrup thickens. It must not be too thick but with the consistency of melted honey.

Quantities can be doubled or tripled as required.

This syrup is good for amost all oriental sweets like baklava, tishpishtil, ceregli, etc.

Yael

#Vegan #Torá #RoseWater #OrangeBlossomWater #Parve