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Recipe
1 cup sugar, 2 cups cold water, 4 large peaches, peeled, pitted and diced, 8 apricots, peeled, pitted and quartered, 2 cups diced ripe melon, 1/2 teaspoon water roses, peeled pistachios to sprinkle on top.
Preparation
To make the syrup, dissolve the sugar in a saucepan with water up to the boiling point. Cook over high heat for 10-12 minutes and remove. Let cool to room temperature.
Put all the fruits in a bowl and mix well. Add the rose water to the syrup and pour over the fruit. Stir for a better combination of ingredients and refrigerate for at least two hours before serving. Sprinkle the pistachios on top.
