Ruggata tal-Lewz by Georgina Lawrence


  • 5 cups water
  • 600gr sugar
  • lemon rind
  • 12 cloves
  • 1-2 sticks cinnamon
  • 2 tsp almond essence (or more to taste)
  • tsp vanilla essence
  • evaporated milk (about a quarter cup)


  • Place the water, sugar, lemon rind, cloves and cinnamon in a pot and let it boil.
  • Reduce the heat and let simmer for 15 minutes.
  • Remove from heat.
  • When the mixture cools, pass it through a sieve to remove rind and cloves.
  • Add essences and a little bit of evaporated milk.
  • Pour in clean bottles and place them in the fridge.
  • Dilute with water to taste.

Difficulty: Easy

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