Iran
Sharbat bil Loz
A Iran recipe for Sharbat bil Loz, presented with clear ingredients and concise step-by-step instructions.
Iran's fragrant syrup drinks belong to a hot, dry stretch of the year, when something iced and sweet is a practical matter rather than an indulgence. Almonds are soaked, blended, strained through cloth and simmered down to a syrup that keeps for weeks, then scented with orange blossom and loosened over ice at serving time. Straining well is the slow part, and a syrup carrying any grit will not pour smooth once it is diluted.
Ingredients
- blanched almonds4 cups
- water4 cups
- sugar (optional, it is healthier without sugar)3 cups
- orange blossom water (or rosewater)0.3 cup
Directions
- 1
Grind the almonds finely in blender.
- 2
Add the water and continue to grind.
- 3
Strain the liquid through a sieve lined with cheesecloth, reserving the liquid.
- 4
When drained, squeeze the remaining pulp to extract as much liquid as possible. Discard the pulp.
- 5
Pour into a heavy saucepan, then stir in the sugar (optional).
- 6
Boil, stirring constantly, then lower the heat and simmer very gently for 5–10 minutes.
- 7
Turn off the heat, add the orange flower water, and let the syrup cool.
- 8
To serve, pour ¼ cup of syrup into a glass, add ice water, and stir well.
Source: Wikibooks Cookbook (English) · CC BY-SA 4.0; English normalized and Chinese translation added by WorldBite.