A summer street drink from Lebanon, jallab is made by mixing date molasses and rose water with cold water and topping it with air-fried toasted pine nuts. The nuts' crunch adds a textural contrast to the sweet drink.
Toast the pine nuts in the air fryer at 160°C, shaking occasionally, for 5 minutes; if you don't have an air fryer, toast in an oven preheated to 160°C for the same time.
Mix the date molasses with the rose water and cold water.
Chill the mixture in the fridge for at least 30 minutes.
Fill glasses with ice, pour the syrup over and serve topped with the toasted pine nuts.
Always chill the syrup with ice before serving; served warm, the flavour feels heavy. Allergens: contains tree nuts (pine nuts).
Add the rose water gradually and taste as you go; too much leaves a soapy taste.
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