القطر

Place 2 kilograms of fine sugar into a large pot.

Add 1 liter of water (half a liter per kilogram of sugar).

Do not stir the sugar and water—leave them to dissolve naturally.

Set the pot over high heat.

When the mixture begins to heat, add 1/2 cup of glucose syrup (or 2 tablespoons of honey if unavailable).

Once the sugar has completely dissolved and the syrup starts boiling, add the juice of 2 lemons (1 lemon per kilogram of sugar)

Lower the heat and allow it to simmer gently for 10 to 15 minutes until it thickens slightly.

During simmering, use a water-dampened brush to clean any crystallized sugar on the sides of the pot to prevent recrystallization.

After 15 minutes, test the syrup’s consistency using a cold spoon (you can chill the spoon in the freezer beforehand).

Add 1 teaspoon of vanilla or your preferred flavor at this stage.

Let it simmer for less than 5 more minutes, then turn off the heat.

Use a spoon to skim off any foam from the surface so the syrup is clear and smooth.

Let the syrup cool slightly, then pour it into clean, airtight jars or bottles.