Before there was sugary and processed soda (can you even remember that time?!) there was sharbat in Iran. Sharbat is a homemade beverage that has 3 main components: acid, sweetener, and flavor.
For the acid, citrus juice or vinegar is used to bring forward the tartness element; typically honey, sugar, or grape molasses is used for the sweetener. As in all of Persian cuisine, flavor choices are endless, ranging from fresh herbs to /orange blossom water to preserved fruits.
This drink is so delightfully unique that I believe it will win the heart of anyone who appreciates a creative, tart, and refreshing drink. In addition to having a tempting flavor, this sharbat has a playful texture of plumped-up basil seeds. The infusion of rose water and lime juice takes this beverage to a whole different level of yumminess!
I encourage you to venture out to visit a local Persian market, where basil seeds are available. You can also substitute chia seeds for the basil seeds, though I personally prefer the basil seed texture.
Tokhm-e Sharbatie
Ingredients
- 2 tablespoons basil seeds
- 24 ounces water
- 6 tablespoons sugar
- 3 fresh limes, juiced
- 5 tablespoons rose water
- 4 fresh mint leaves, for garnishing
Instructions
- Bring 8 oz of water to a near boil and dissolve the sugar.
- Add the remaining 16 oz of cool water, and the basil seeds.
- Stir and place in the refrigerator for an hour.
- Pour in the fresh lime juice and rose water and stir.
- Fill glasses with ice and pour the Sharbat over the ice.
- Garnish with a slice of fresh lime and a mint leaf and serve.
Comments are closed.