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

This entry was posted in By Occasion, Recipes, Summer and tagged , , , . Bookmark the permalink.

One Response to Ruggata tal-Lewz by Georgina Lawrence

Leave a Reply

Your email address will not be published.


This site uses Akismet to reduce spam. Learn how your comment data is processed.

appetizers beef bread cake chicken christmas desert dessert dip drink Easter event Fish food gbejniet helu Honey Hut lamb Maltese maltese recipes meat pasta pastry pie pies pork pork stew Recipes risotto salad sauce seafood Side dishes soup Stew Stuffat summer Sunday lunch sweets Tomato torta traditional traditional maltese recipes vegetables