nectarine murabba with cardamom, rosewater, and lemon recipe
Recipe type: miscellaneous
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 cup sugar
  • 1 pound nectarines, peeled and cut into 1-inch pieces (I used the Summer Fire variety)
  • 4 cardamom pods
  • ¼ teaspoon rosewater
  • pinch of kosher salt
  • juice of one lemon
  1. Bring sugar and ½ cup water to a boil in a 2-quart saucepan over medium-high heat.
  2. Add nectarines and cardamom pods and cook, stirring, for 1 minute.
  3. Remove pan from heat and stir in rosewater, salt, and lemon juice.
  4. Divide fruit between two half pint glass jars or one pint jar with resealable lids; cover with syrup, reserving excess for a making a rosy nectarine soda or to flavor warm barley tea.* Seal jars with lids. Allow to cool to room temperature and then store in refrigerator for up to 2 weeks. Serve over ice cream, yogurt, or grilled meats.
* This is a special simple syrup, beautifully flavored with fresh nectarine and a hint of rosewater and spice. It makes a special fizzy drink when mixed with seltzer water and ice or a comforting, sweet tea when mixed with your hot tea of choice. I mixed it in Japanese barley tea, cooled it, and drank in an iced glass.
Recipe by story of a kitchen at