Drinks
Sharab el Loz (Libyan Almond Milk Drink)
Ingredients
- 150 g (1 cup) blanched almonds
- 750 ml (3 cups) whole milk
- 80 g (0.4 cup) sugar, or to taste
- 1 tsp rosewater or orange blossom water
- A pinch of ground cardamom
- Crushed ice, for serving
Method
- Soak the blanched almonds in water for at least 4 hours, or overnight, to soften.
- Drain the almonds and blend with the milk until smooth and well combined, about 2 minutes.
- Strain the mixture through a fine sieve or nut milk bag into a pitcher, pressing to extract as much liquid as possible.
- Stir in sugar, rosewater or orange blossom water, and cardamom until the sugar dissolves.
- Chill in the refrigerator for at least 1 hour.
- Serve cold over crushed ice in small glasses.
Introduction: Sharab el Loz is a fragrant, creamy almond milk drink popular during Ramadan across Libya, valued for its refreshing sweetness after a day of fasting.
Cultural Background: Sharab el Loz is a fragrant, creamy almond milk drink popular during Ramadan across Libya, valued for its refreshing sweetness after a day of fasting. Ground almonds are blended with milk and a touch of rosewater or orange blossom water, chilled and served in small glasses as part of the iftar table.
Tips: Soaking the almonds well makes them easier to blend smooth and reduces graininess in the final drink. Adjust sweetness to taste, as preferences vary from lightly sweet to quite sugary.
Variations: A dairy-free version can be made using almond or oat milk in place of whole milk.
Storage: Refrigerate in a sealed pitcher or bottle for up to 2 days, shaking well before serving as it may separate.
Reheating: Not applicable – served cold.
FAQs:
Q: Can I make this without a blender?
A: A blender or food processor is needed to properly break down the almonds; a whisk alone will not achieve a smooth result.
Q: Is this drink only for Ramadan?
A: While especially popular during Ramadan, it is also enjoyed at weddings and other celebrations year-round.
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