This cold, sweet, fragrant dish also makes a light dessert after a summer meal. 

Recipe adapted from The Jewish Cookbook, Phaidon

• In a large bowl, stir together the apples, sugar, rose water, and lemon juice. 
• Cover and refrigerate until fully chilled, at least 2 hours or up to 1 day. 
• Just before serving, add 240 ml chilled water, mix gently, and divide into small bowls. 
• Serve immediately.