Cold Rose-Water Soup With Apricots and Pistachios (Mish Mosh)
Updated Nov. 15, 2022
- Total Time
- 20 minutes, plus overnight chilling
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Ingredients
- 1cup shelled pistachios
- 1¼cups sugar
- 1¼pounds (about 3½ cups) dried apricots, thinly sliced
- 3teaspoons rose water
Nutritional analysis per serving (10 servings)
302 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 64 grams carbohydrates; 5 grams dietary fiber; 56 grams sugars; 4 grams protein; 6 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
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