SHARBAT (ORANGE ICE)
A wonderfully refreshing drink popular throughout the Middle East. This particular version of it is from Iran, and is from the Bay Books' publication: 'The Best of Lebanese and Middle Eastern Cooking'. It is impossible to provide "accurate" freezing times for this recipe, as it's really up to you - and also of course to the efficiency of your fridge - just how many times you repeat step 4. When I've made this, I've repeated this step three times, so that's what I've calculated into the "cooking time". For this recipe "cooking time" = freezing time. This is, therefore, obviously a prepare-ahead drink/dessert, and one which is ideally made when you are in the kitchen preparing other dishes. I'm posting it for the 2005 Zaar World Tour. Orange-blossom water can be purchased from Middle Eastern grocery stores. I'd recommend making this Sharbat with fresh oranges and lemons, and with natural spring water or filtered water. And to use more or less sugar, to satisfy your taste preferences.
Provided by bluemoon downunder
Categories Punch Beverage
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine the orange and lemon juices.
- Place the sugar and water in a saucepan, bring to the boil, simmer for 5 minutes and then cool.
- Stir in the fruit juices and orange-blossom water, pour into freezer trays, cover with foil and freeze.
- As the ice freezes a little, beat it lightly with a fork to reduce the size of the ice crystals; and repeat this process at 30 minute intervals.
- Transfer the Sharbat from the freezer to the refrigerator 20 minutes before serving.
- Note: The Sharbat may be served in scooped-out orange shells or in glasses or in shallow bowls; and may be served with shredded lemon or orange peel, or both; or with thin slices of orange.
MELON & GINGER SHARBAT
A refreshing blended fruit drink with a sweet-sour gingery taste - use Cantaloupe, Galia or honeydew melon
Provided by Anjum Anand
Categories Drink
Time 10m
Number Of Ingredients 6
Steps:
- Blend the melon, ginger, orange juice and sugar together until smooth - you may need to do this in batches. Add the lemon juice if the orange isn't very tart. Add a pinch of salt and pepper, if you like, and adjust the sugar to taste. Serve in glasses over lots of ice.
Nutrition Facts : Calories 292 calories, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium
LEMON SHERBET
The best lemon sherbet I've found--so very refreshing! I find that juice from Myer's lemons taste best.
Provided by DesStar
Categories Frozen Desserts
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 3
Steps:
- Mix all ingredients together.
- Pour into your ice cream maker bowl.
- Follow your ice cream maker's instructions.
ROSE WATER SYRUP
Provided by Najmieh Batmanglij
Categories Sauce Non-Alcoholic Dessert Ramadan Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 pint
Number Of Ingredients 4
Steps:
- 1. Bring water and sugar to a boil in a saucepan. Simmer for 10 minutes. Add the lime juice and rose water and cook 10 minutes longer, stirring occasionally.
- 2. Remove the pan from heat and allow to cool. Pour the syrup into a clean, dry bottle; cork tightly.
- 3. In a pitcher, mix 1 part syrup, 3 parts water, and 2 ice cubes per person. Stir with a spoon and serve well chilled. NUSH-E JAN!
- Variations:
- Saffron Syrup(Sharbat-e Zaferan) - Add 1/2 teaspoon ground saffron threads diluted in 2 tablespoons hot water to the rose water. Barberry syrup(Sharbat-e zereshk) - Add barberry juice to the rose water syrup above and cook for 5 minutes. Barberry juice can be made from dried barberries by picking over and thoroughly washing 2 cups of barberries. Combine with 4 cups of water and boil for 15 minutes over high heat. Allow to cool and pass through 2 layers of cheesecloth into a bowl. Almond syrup(Sharbat-e badam) - Replace rose water with almond milk. To make almond milk puree 2 cups blanched almonds with 3 cups of boiling water in a food processor for 5 minutes, until creamy. Strain the mixture through 2 layers of cheesecloth into a bowl. Reserve the almond milk and discard the solids. Persian musk rose syrup(Sharbat-e nastaran) - Replace rose water with musk rose water. Basil-seed syrup(Sharbat-e tokhm-e Sharbaty) - Soak 1 cup of basil seeds in 2 cups of water for a few hours, then add soaking seeds to the syrup in Step 2. An excellent syrup, this sharbat is especially associated with the mother of a newborn baby. Mint leaf syrup(Sharbat-e nana) - Replace rose water with mint water. Orange blossom syrup(Sharbat-e gol-e bahar narenj) - Replace rose water with orange blossom water. Licorice syrup(Sharbat-e lasmo) - Replace rose water with licorice water. Palm syrup(Sharbat-e taruneh) - Replace rose water with palm water. Willow syrup(Sharbat-e bidmeshk) - Replace rose water with willow water.
- NOTE:Rose water(suitable for cooking) and most of the distillates (called araqs in Persian) listed here are available in Persian stores (produced by Sadaf or Qortas).
- Najmieh Batmanglij shares her tips with Epicurious:
- •Batmanglij recommends buying saffron in thread form rather than powder, which is often adulterated with turmeric. Before they can be used in a recipe, the threads must be ground with a cube of sugar, using a mortar and pestle or spice grinder, and then diluted in hot water. "The saffron water can then be stored and used as needed," says Batmanglij. "Never use the unground threads." •Dried barberries, which add a sour flavor to many Persian dishes, are available online at www.sadaf.com. "Always buy red barberries," cautions Batmanglij. "Black barberries are old." •Try experimenting with different distillates in this drink. Musk rose water, made from white Mediterranean roses, gives the sharbat a different flavor than regular rose water, which is made from Persian Damask roses. Willow water is flowery, while palm water has an earthy flavor.
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