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This syrup can be used for all sweets made with phyllo pastry but you can also use it to make liqueurs, wet sponge cakes etc. In some cases it can be mixed with honey as well.

The proportions for this syrup is for a medium, not very sweet syrup.  You can adjust the proportions and make it more dense and sweeter by adding an equal ratio of water and sugar or lighter by adding more water.

It is usually flavoured with cinnamon, cloves and lemon peel and in some recipes blossom water or rose water is also added.


  • 2 parts of sugar
  • 1 1/2 parts of water
  • 1 tablespoon lemon juice
  • 1 – 2 tsp honey (optional) replacing equal amount of sugar

For aroma, depending on the recipe:

  • 1 cinnamon stick
  • 3 – 4 cloves
  • 1 lemon peel
  • or 1 tablespoon blossom water or rose water
  • or 2 – 3 rose geranium leaves


Put all ingredients in a pot and bring to boil.  Simmer for 5 minutes.  If you want the syrup more dense, simmer for a few more minutes, upto ten minutes.

If you have leftover syrup you can place it in a clean jar and keep in the refrigerator for a long time.

Kopiaste and Kali Orexi,

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6 Comments on How to Make Syrup

  1. […] syrup (see recipe) […]

  2. Pischies says:

    […] Prepara the dough (see step by step instructions how to make it here) and the syrup See also how to make syrup. […]

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  4. […] syrups: For other syrups, used for making liqueurs, wetting cakes, etc., after boiling point, reduce heat and simmer for 5 […]

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