What the Mesopotamian Kitchen Passed On to Modern-Day Iraqi Food Traditions | Nawal Nasrallah

Put 2 cups vinegar and 2 cups sugar in a pot and bring to a boil, skimming any froth that comes to the surface.

Add 1/2 cup water and 2 tablespoons rosewater to the pot.

Add a sprig of fresh mint and let the pot boil until a syrup of medium consistency forms (about 15 minutes).

Discard the mint sprig after boiling.

Once it cools to room temperature, store it in a jar and use it diluted with plain or sparkling water, to taste.

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