By The Caspain Chef – Omid Roustaei 


Rose syrup

  • 1 cup water
  • 1 cup sugar
  • 1/4 cup rose water


  • 1 small cantaloupe, chilled and grated (about 3 cups)
  • 8 tablespoons rose syrup, adjust to your taste
  • ice cubes, as needed


  • fresh mint leaves


Rose Syrup

  1. In a small saucepan bring the water and sugar to a boil, reduce heat and simmer for 10 minutes.
  2. Add the rose water, stir and remove from the heat
  3. Pour the syrup into an appropriately-sized jar, and store in the fridge.


  1. In a large bowl mix the grated cantaloupe with rose syrup and enough ice for 4 servings.
  2. Select 4 decorative glasses and use a ladle to fill each glass with the Paloudeh mixture.
  3. Garnish with fresh mint leaves and serve immediately.


A larger amount of the rose syrup can be prepared and stored in the fridge for future use.

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