Drinks
Rosewater Sherbet (Sharbat al-Ward)
sjfegan
Ingredients
- 100g (1/2 cup) Sugar
- 240ml (1 cup) Water, for syrup
- 3 tbsp rosewater
- 960ml (4 cups) Cold water, to dilute
- Ice, to serve
Method
- Combine the sugar and 1 cup water in a saucepan and bring to a simmer, stirring until the sugar dissolves, to make a syrup.
- Let cool, then stir in the rosewater.
- To serve, combine a few tablespoons of the syrup with cold water to taste in a glass, adjusting sweetness as desired.
- Serve over ice.
Introduction: A fragrant, chilled drink of rosewater and sugar syrup, an elegant beverage that gave rise to the very word ‘sherbet’ still used today.
Cultural Background: Sherbet drinks, from which the modern word ‘sherbet’ derives, held a treasured place in Abbasid court and household life, this rosewater version reflecting the era’s love of aromatic, refreshing beverages made possible by extensive trade in exotic ingredients.
Tips: Make the syrup base ahead and store it, diluting individual servings as needed. Adjust the rosewater to taste, as it can be quite strong.
Variations: Add a few rose petals as a decorative garnish. Combine with a squeeze of citrus if available for extra brightness.
Storage: Store the syrup base in a sealed container in the refrigerator for up to 2 weeks.
Reheating: This drink is served cold and is not reheated.
Nutrition: Per serving (approx.): 60 kcal, 0 g protein, 0 g fat, 15 g carbohydrate.
FAQs:
Q: Does the word ‘sherbet’ come from this drink?
A: Yes, the English word ‘sherbet’ (and related words like sorbet and syrup) traces back through Arabic and Persian terms for sweetened drinks like this one, reflecting its historical significance.
Q: Was rosewater expensive in Abbasid times?
A: It was a valued aromatic ingredient obtained through trade, making rosewater-based drinks like this a marker of refined taste and relative luxury.
Please log in to leave a comment.