COLD ROSE-WATER SOUP WITH APRICOTS AND PISTACHIOS (MISH MOSH)
Steps:
- Bring a small saucepan half full of water to a boil and add the pistachios. Boil for 1 minute and drain immediately. Place the pistachios between layers of paper towels and gently roll them to remove the skins. Coarsely chop the pistachios and set aside.
- Place the sugar and 1 cup of water in a saucepan set over high heat. Cook, stirring constantly, until the mixture boils. Set aside to cool for 10 minutes.
- In a large bowl, combine the apricots, pistachios, sugar water, 2 teaspoons of the rose water and 6 cups cold water. Cover the bowl and chill the soup at least 8 hours or overnight. Just before serving, stir in the remaining teaspoon of rose water.
Nutrition Facts : @context http, Calories 303, UnsaturatedFat 5 grams, Carbohydrate 64 grams, Fat 6 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 6 milligrams, Sugar 56 grams
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