Sharbat /sherbet is a popular and common sweet and non-alcohol drink in Iran, India, Turkey, Afghnestan and Arab countries. Sharbat is served cold and chilled . In the 12th century a Persian book describes different kinds of sharbats in Iran which made with fruits, flowers and seeds includes: lemon, pomegranate, cherry, mint, fennel seeds, saffron, rose, jasmine, rose water…..
Also several syrups are listed in the 11th century book ‘Canon of Medicine’ by Persian polymath Avicenna also known Ibn Sina who was a physician, astronomer, writer and thinker. He has been described as the father of early modern medicine. .Sharbat serves during the heatwave and may be flavoured with honey, sugar and spices.
Fennel seeds are called ‘ Daneh Razianeh’ in Farsi. Fennel is good for regulate blood pressure, digestion, help purify blood and …..
Ingredients
- ½ cup fennel seeds
- ½ cup water to to soak spices
- 1 cup water
- 20 cardamom pods
- 2 cups sugar
- 1 lemon juice
- Rose water
How to make it?
Soak the fennel seeds and cardamom pods in a bowl with ½ cup water in the fridge overnight. It will cause spices release their flavour. Once they are soaked, grind them with their soaking water and ½ cup of water in a food processor.
Strain the water with help of a butter muslin cloth in a bowl and squeeze it..
Now add remaining ½ cup of water and sugar to the mixture and mix well. Pour it into a pot, bring to simmer on medium heat for 10 minutes until the syrup thickens and turn off the heat.
Sharbat is ready, allow to chill.
For serving time, in a glass with 1 cup water, add 2 tbsp of syrup, 1-2 ice cubes, ½ tsp rose water and drops of lemon juice. This sharbat is refreshing and very tasty during a Summer day.
This sharbat syrup can last for several months in the fridge. Nosh-e jaan
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Fennel sharbat with cardamom
Ingredients
- ½ cup fennel seeds
- ½ cup water to to soak spices
- 1 cup water
- 20 cardamom pods
- 2 cups sugar
- 1 lemon juice
- Rose water
How to make it?
Soak the fennel seeds and cardamom pods in a bowl with ½ cup water in the fridge overnight. It will cause spices release their flavour. Once they are soaked, grind them with their soaking water and ½ cup water of water in a food processor. Strain the water with help of a butter muslin cloth in a bowl and squeeze it..
Now add remaining ½ cup of water and sugar to the mixture and mix well. Pour it into a pot, bring to simmer on medium heat for 10 minutes until the syrup thickens and turn off the heat. Sharbat is ready, allow to chill.
For serving time, in a glass with 1 cup water, add 2 tbsp of syrup, 1-2 ice cubes, ½ tsp rose water and drops of lemon juice.
