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Place the sugar and water in a heavy saucepan and heat until sugar is dissolved. Increase the heat to a light boil and add the cinnamon. Continue to boil until about 1 cup liquid is left. Remove from heat and stir in the rose water. Let cool. Serve over fresh fruit.
Will keep in a jar in the refrigerator for several months.
For vegan syrup, be sure to use vegan sugar (beet sugar or evaporated cane juice).
This recipe was provided by The Spice House.