1. Prepare the syrup first:
2. In a small saucepan, combine the water and sugar and bring to a boil. Once it starts boiling, reduce the heat and simmer for 2 minutes. Add the lemon juice and orange blossom water, stir, and simmer for 1 more minute. Remove from the heat and allow the syrup to cool completely.

Prepare the cream:

1. In a saucepan, place 5 cups of the milk and bring it to a boil.
2. Mix the sugar with the ground mastic, rubbing them together to release the mastic’s aroma.
3. In a bowl, combine the remaining 1 cup of milk with the cornflour and the sugar-mastic mixture. Stir well until smooth.
4. Pour this mixture into the hot milk and stir continuously until it begins to thicken. Add the whipping cream and orange blossom water. Continue stirring for 2–3 minutes to ensure the cornflour is fully cooked.
5. Pour the mixture into a 23 x 32 cm glass baking dish. Allow the cream to cool for 4–5 minutes, then sprinkle the coarsely ground Aleppo pine nuts over the surface.
6. Refrigerate for 6–8 hours, or preferably overnight, until fully set.
7. Cut into portions and serve with the cold syrup on the side, allowing everyone to add as much as they like.