Jallab (boisson à la datte et à l'eau de rose)

Toast the pine nuts

Put the pine nuts in a small dry skillet over medium heat and toast, shaking the pan often, until pale gold and fragrant. Tip them onto a plate right away so they don't keep cooking in the hot pan.

• 40 g pine nuts

✅ C'est prêt quand : the pine nuts are light golden and smell nutty, not dark brown

Plump the raisins

Put the raisins in a small bowl and cover with warm water. Leave to soak so they soften and swell, then drain well.

• 40 g raisins

✅ C'est prêt quand : the raisins look plump and feel soft, not shrivelled

Cook the base syrup

In a small saucepan, combine the date molasses, carob molasses, sugar and water. Bring to a gentle simmer over medium-low heat, stirring until the sugar fully dissolves, then let it bubble softly for a few minutes.

• 200 g date molasses
• 100 ml carob molasses
• 50 g sugar
• 300 ml water

✅ C'est prêt quand : the syrup is smooth, pourable, and slightly thickened, with no visible sugar grains

Add Rose Water

Take the pan off the heat and stir in the rose water. Adding it after cooking, not during, keeps its scent bright instead of boiling it away.

• 2 tbsp rose water

Chill the syrup

Pour the syrup into a jar or bottle and refrigerate until completely cold. It keeps well chilled for up to two weeks, so it's worth making ahead.

✅ C'est prêt quand : the syrup is fully chilled and tastes bright, not warm or flat

Build and serve

Fill tall glasses with crushed ice. For each glass, pour in about 3–4 tablespoons of the chilled syrup, then top up with cold water and stir well; taste and add a splash more syrup if you'd like it sweeter. Scatter the toasted pine nuts and plumped raisins over the top and serve at once, with a spoon to scoop up the toppings.

• 1.5 litres cold water
• to serve crushed ice

✅ C'est prêt quand : the drink is deep amber-red, very cold, and the toppings float on top