Jallab
Jallab is a cooling, fragrant drink with deep grape sweetness, a rosy floral aroma, and the delicate richness of pine nuts floating on top. Served over plenty of ice, it is refreshing, lightly luxurious, and wonderfully easy to make at home.
Ingredients
Jallab syrup base
- 300 mlgrape juice
- 80 mlgrenadine
- 2 tsprose water
- 200 mlcold water
To serve
- 300 gice cubes
- 20 gpine nuts
Instructions
- 1
Chill 2 serving glasses if possible. In a jug, combine the grape juice, grenadine, rose water, and cold water. Stir well until fully mixed, then taste; Jallab should be sweet, floral, and refreshing, so add a splash more cold water only if you want it lighter.
- 2
Lightly toast the pine nuts in a small dry pan over medium-low heat for 2-3 minutes, shaking often, until just golden and fragrant. Remove immediately so they do not burn, and let them cool for about 1 minute.
- 3
Divide the ice cubes between the glasses. Pour the Jallab mixture over the ice, leaving a little space at the top.
- 4
Scatter the toasted pine nuts over the drinks and serve immediately with a spoon or straw. Stir lightly before drinking so the pine nuts distribute through the glass.
Nutrition per serving
Notes
- •For a more traditional texture, you can add 1 tablespoon raisins per glass, though they are optional and not included here.
- •Use good-quality rose water and add it sparingly; too much can make the drink taste soapy.
- •If your grape juice is very sweet, reduce the grenadine slightly to keep the drink balanced.
- •Serve very cold, especially in warm weather.
Background
Jallab is a classic Levantine drink, especially popular in Lebanon, Syria, Jordan, and Palestine. It is traditionally made from a sweet syrup flavored with grape and rose water, then served cold with ice and garnished with pine nuts, often during summer and Ramadan.
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