• Combine the chopped dates, the grapes molasses, the date’s molasses, the cinnamon stick, cardamom, cloves, the tea and 1 cup water in a medium saucepan over medium heat.
• Bring to boil, and then turn the heat to simmer and cook until it is reduced by about half, stirring frequently.
• While coking occasionally mash the dates with spoon. Now add the rose water and turn off heat.
• Strain the syrup through a fine mesh sieve, pressing gently with the back of a spoon to extract all the liquid, cool to room temperature.
• (if you are not using it right away, store the syrup in fridge for 2 months before diluting it with water).

To serve:

• Dilute the syrup with 6 cups of water.
• Pour it over the crushed ice, top each glass with pine nuts and golden raisins.