Underground, in the sirdaab pantry, the family stored dozens of small jars of sherbet and silaan, or date syrup, each with its brand new hand-made lace cover. ‘We made our own sherbet in various flavours, from rose petals, orange blossom, apricots, peaches, pomegranates and many other fruits – and almonds,’ says Violette. ‘It was more like a cordial, which was diluted as necessary. Like the silaan, it was to last all year, for our own consumption as well as for entertaining.’