I am about to make Melomakarona and I have some leftover syrup from baklava (made recently). always wondered - can I use the same syrup? The syrup recipe for the melomakarona is a little difference but I can't tell if that is a meaningful detail - everyone seems to do their syrups differently. It has roughly the proportions of a simple syrup with honey, and I added some cinnamon and orange zest.