Homemade Moroccan Honey Syrup (Sugar Honey)
Easy homemade Moroccan honey syrup *Sugar Honey) made with sugar, lemon, cinnamon, and orange blossom water. Perfect for chebakia, briouats, and traditional desserts
Servings: 6 cups
Equipment
- Large saucepan
- Wooden spoon or silicone spatula
- Measuring cups
- Knife and cutting board
- Small plate (for testing texture)
- Glass jar or heat-safe container for storage
Ingredients
- 8 ½ cups granulated sugar 2 kg
- 3 cups water + ½ cup water 700 ml
- ½ lemon peeled and sliced into rounds
- 2 to 3 cinnamon sticks
- ½ cup orange blossom water 120 ml
Instructions
- Add the sugar and water to a large saucepan and place over medium heat.
- Stir gently until the sugar is completely dissolved and the liquid becomes clear.
- Add the lemon slices and cinnamon sticks.
- Bring to a gentle boil.
- Lower the heat to medium-low and let simmer slowly for 40 to 50 minutes, stirring occasionally.
- As it cooks, the syrup should become glossy, slightly thicker, and slightly sticky, but still fluid.
- To test the texture, place 1 teaspoon of syrup on a small plate and let it cool for 1 minute.
- Touch it between your fingers:
- It should feel slightly sticky
- It should form thin strings when you separate your fingers
- The strings should stretch and not break immediately
- If the syrup is watery and does not form strings, continue cooking and test again after a few minutes.
- If the syrup is very thick or hardens on the plate, add a little hot water, stir, and cook a few more minutes until sticky and stringy.
- Remove from heat and stir in the orange blossom water.
- Let the syrup cool completely.
- Cover and let it rest overnight before using.
- The Next Day – Final Texture Check
- The next day, check the syrup: it should be clear, glossy, slightly sticky, and stringy when lifted with a spoon.
- If it is too thick to stir, add 1 to 1½ cups hot water.
- Place back on the stove and boil gently for 10 minutes.
- Let cool slightly and use warm for dipping chebakia and pastries.