Cold Rose-Water Soup With Apricots and Pistachios Mish Mosh - pistachios

Method

• 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.
• 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.
• 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.