Sharbat (drink)
Sharbat (
, and usually served chilled. It can be served in concentrated form and eaten with a spoon or diluted with water to create the drink.Popular sharbats are made of one or more of the following:
Sharbat is common in homes of
An Indonesian, especially Javanese, drink called serbat is commonly found during the month of Ramadan. The most popular is made by mixing cold water, simple syrup, and shredded cantaloupe, popularly known as serbat blewah or cantaloupe sherbet.
Etymology
The term comes from the Persian word sharbat (شربت),[3] meaning a drink of sugar and water. This in turn came from the Arabic word shariba, "to drink".[4] By the late Middle Ages, the Arabic word sharāb (شراب) had come to mean "alcoholic beverage" and the alternate form sharbāt (شربات) and its Persian and Turkish variations, sharbat (شربت), and şerbet respectively, took on the meaning of a sweet non-alcoholic beverage.[5]
History
It is believed that sharbats originated in
The first Western mention of sharbat is an Italian reference to something that
Sharbat was traditionally made with
Varieties
Almond sherbet is probably of Persian origin
Wood apple sharbat can be flavored with salt, pepper and
The most common sharbat flavor is probably rose.[12] Rose sharbat can be used as a topping for the milk pudding muhallebi. One Turkish method of making rose sharbat involves kneading fresh rose petals with a little citric acid or sugar to release their fragrance. (If sugar is used the petals are left in the fridge overnight and a small amount of lemon juice is added the following day.) This petal mixture is called gül mayası and can be added to a sharbat base of sugar and water to make a rose sharbat topping that can be used to flavor desserts like muhallebi, and other cookies and cakes.[29]
Middle East
Many Ottoman Muslims did not have a custom of consuming or serving alcoholic beverages, which contributed to the popularity of sherbet during the Middle Ages. Sherbet could take three forms: syrups called şurup, pastes called çevirme and tablets. Ottoman confectioners would create concentrated essences out of fresh ingredients that could be diluted to make sherbet. In modern times, sherbet production has declined but in some regions of Turkey syrups are still made. Pastes are rare and can only be found in speciality shops; most commercially available pastes today are limited to bergamot or mastic flavors. Tablets were a specialty item, even during Ottoman Times, made only by confectioner's in professional shops. To make the tablets, fruit juices and essential oils, like rose or cinnamon, were added to boiling sugared water and stirred against the sides of the pan until the sugar began to crystallize. Spices, ground nuts, and herbs might be added to the mixture, which was poured onto a large marble slab and allowed to set.[30]
In the 19th-century Isaac Edrehi wrote about a shopkeep named Mustafa who made two types of beverages called sherbet and khoshâb:[31]
One of the dainties on the happy mixture of which Hadjy Mustafa prides himself is khoshâb. This beverage, though nearly related to, must not be confounded with, sherbet. The latter is slightly acidulated, and in general made of fresh lemon, quince, orange or cherry juice, or of candied grapes, mulberries, and Damascus plums, squeezed or diluted in cold water, and thus drank at all hours. But the khoshâb (agreeable water) forms the termination of all orthodox dinners, and is composed of preserved fruits or syrups, such as Aidin pomegranates, Mardin plums, Damascus and Bokhara apricots, Rodosto peaches, Scala Nuova cherries, Beybek strawberries, Adrianople roses, tamarinds, and so forth."
The Ottoman writer Evliya Çelebi records that the Merchants of Khoshâb in Ottoman Egypt made khoshâb, which he calls "a kind of sherbet", from "the juice of the most excellent fruits, such as apricots of Bokhara, plums of Mardin, pears of Azerbaijan, mulberries of Arabguir, grapes of Smyrna, sour cherries (aigriottes) of Rodosto, apples of Koja Ili, prunes of Temesvar, and peaches of Constantinople." According to this account the khoshâb is flavored with "amber and musk". He goes on to describe a different group of sherbet-merchants whose shops are decorated with "many thousand cups and bowls of China and Fayence, which are filled with sherbet, made of rhubarb, roses, lemons, lotus, tamarinds and grapes."[32]
The 15th-century Ottoman poem by Süleyman Çelebi wrote: "As I burned with raging thirst, They handed me a glass of sherbet" describing how the Islamic prophet Muhammad's mother was given a glass of sherbet while she was in labor.[33] When a woman in Anatolia gives birth it is still customary to offer a hot sherbet called lohusa şerbeti to guests.[30][34]
Common sharbat flavors include tamarind,
A simple sherbet of lemon, citric acid and water, without additional spices, is called nişan şerbeti or "betrothal sherbet" in Turkish and is traditionally served at engagement ceremonies.[37] Some versions of lemon sherbet may be optionally flavored with honey and cloves.[38] A similar sherbet flavored with cloves and lemon juice can also be made with fresh peaches.[39] Green apple and cinnamon is another possible flavor combination.[40] One recipe for "Ottoman sherbet" calls for sugared sour cherries, dried plums, golden raisins, fresh ginger, cloves, cinnamon sticks to be simmered together.[41]
India
Sharbat was introduced to India by the Mughals in the 16th century.[26] It was popularised in the Indian subcontinent by Babur, who sent for frequent loads of ice from the Himalayas to make a cool refreshing drink.[42]
Algeria
Cherbet (Arabic: شربات), also known as or charbet mazhar, is a traditional Algerian drink. In Algerian weddings, the bride drinks a large quantity of this traditional beverage and then offers it to her female guests after the hammam ritual, along with brioche pastries called kâak bouchkara.[43][44][45]
Its origin comes from the Algiers region, specifically from the city of Algiers. Its name comes from Algerian Arabic and means "drink made from orange blossom water.[43]
It is a syrup made of water, fresh cinnamon, a large amount of orange blossom water, and sugar according to taste.[45]
See also
References
- ISBN 0-393-05119-6.
- ^ "The World's First Soft Drink". Muslim Heritage. Archived from the original on 2016-12-24.
- ^ "Sherbet | frozen dessert". Encyclopedia Britannica. Retrieved 2019-07-23.
The word sherbet derives from the Persian sharbat, an iced fruit drink; iced desserts were introduced to the West via the Middle East. In the late 20th century there was a revival of the practice of serving a tart sherbet or sorbet between the courses of an elaborate meal to refresh the palate.
- ISBN 9780398020019.
- ^ Oxford Reference.
- ISBN 978-0-544-18631-6.
Sharbat is a fruit syrup. Origin: Persia
- ^ Farrokh, Dr Kaveh. "The Unknown Origins of Ice Cream in Ancient Iran". Dr. Kaveh Farrokh. Retrieved 2023-04-05.
It is believed that Arabs who had conquered Persian Empire at the time took the age-old Persian refreshment called Sharbat and enriched the existing mix of fruit syrup and snow chilled honey with milk and sugar. This was the conception of the modern day granita and gelato.
- ISBN 9781936740253.
The ancient Persians created a delicious and cooling concoction called sharbat
- ISBN 9781408890660.
Sharbat is a soft drink with Persian origins
- ISBN 9780907325079.
- ^ "100 farklı Osmanlı şerbeti bir kitapta toplandı". trt haber. Archived from the original on 2017-12-07. Retrieved 2018-07-19.
- ^ a b "Sharbat". NDTV Food. Archived from the original on 2017-11-01. Retrieved 2018-07-19.
- ISBN 978-0-7103-0936-5.
- ^ "Demirhindi Şerbeti". Arda'nın Mutfağı. Archived from the original on 2018-01-04. Retrieved 2018-07-19.
- ^ "Demirhindi şerbeti tarifi". Milliyet Haber. Archived from the original on 2017-01-25. Retrieved 2018-07-19.
- ^ "Health benefits of Imli and Aaloo Bukhara drink". Samaa TV. Retrieved 2018-07-19.
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- ^ "Badaam ka Sharbat Recipe by Niru Gupta". NDTV Food. Archived from the original on 2018-03-07. Retrieved 2018-07-19.
- ^ "Make this cooling almond sharbat this summer". The Indian Express. 2016-06-03. Archived from the original on 2017-08-21. Retrieved 2018-07-19.
- ^ "Recipe: Badam ka sharbat (almond-saffron milk)". The Boston Globe. Archived from the original on 2017-07-08. Retrieved 2018-07-19.
- ^ "Here Is How You Can Make Bael Sherbet At Home". NDTV Food. Archived from the original on 2018-05-14. Retrieved 2018-07-19.
- ISBN 978-3-662-07774-0. Archivedfrom the original on 2018-07-20. Retrieved 2018-07-19.
- ^ Agricultural Gazette of New South Wales. Government printer. 1894. Archived from the original on 2018-07-20. Retrieved 2018-07-19.
- ^ "Chandan ka Sharbat Recipe by Niru Gupta". NDTV Food. Archived from the original on 2018-07-20. Retrieved 2018-07-19.
- ^ "Phalse Ka Sharbat Recipe". NDTV Food. Archived from the original on 2018-06-25. Retrieved 2018-07-19.
- ^ from the original on 2016-07-22. Retrieved 2018-07-19.
- ^ "Khus ka Sharbat Recipe by Niru Gupta". NDTV Food. Archived from the original on 2017-11-19. Retrieved 2018-07-19.
- ISBN 978-3-319-26062-4.
- ^ "Gül Şerbetli Su Muhallebisi | Kolay Tatlılar". www.showtv.com.tr. Archived from the original on 2018-07-19. Retrieved 2018-07-19.
- ^ ISBN 978-1-84885-898-5.
- ^ Edrehi, Moses (1855). History of the capital of Asia and the Turks: together with an account of the domestic manners of the Turks in Turkey. I. Edrehi. Archived from the original on 2018-07-20. Retrieved 2018-07-19.
- ^ Oriental Translation Fund. 1834. Archived from the original on 2018-07-20. Retrieved 2018-07-19.
- ISBN 978-1-903018-89-7.
- ISBN 978-0-907325-46-8. Archivedfrom the original on 2018-07-20. Retrieved 2018-07-19.
- ^ Özdoğan, Yahya, and Nermin Işık. "Geleneksel Türk Mutfağında Şerbet." (2008).
- ^ Refika'nın Mutfağı. Refika'dan Kolay Mor Salkımlı Şerbet Tarifi. Archived from the original on 2018-07-20. Retrieved 2018-07-19.
- ISBN 978-975-95385-4-5.
- ^ Migros Türkiye. Limon Şerbeti Tarifi. Archived from the original on 2018-07-20. Retrieved 2018-07-19.
- ^ Migros Türkiyeundefined (Director). Şeftali Şerbeti. Archived from the original on 2018-07-20. Retrieved 2018-07-19.
- ^ Migros Türkiye. Elma Şerbeti. Retrieved 2018-07-19.
- ^ Migros Türkiye. Osmanlı Şerbeti Nasıl Yapılır? | Osmanlı Şerbeti Tarifi. Event occurs at 48 seconds. Archived from the original on 2018-07-20. Retrieved 2018-07-19.
- ^ "Keeping cool". The Hindu. Archived from the original on 26 November 2016. Retrieved 3 January 2016.
- ^ a b roudacuisine (2011-03-15). "Kikaats bouchkara revisitées (briochettes algériennes) كعيكعات بوشكارة". Ma cuisine d'hier et d'aujourd'hui (in French). Retrieved 2023-06-27.
- ^ "sirops de fruit | Cuisine Algerienne | Apprendre la gastronomie Algérienne". Retrieved 2023-06-27.
- ^ ISBN 2201016488.
External links
- Rossant, Juliette (September 2005), "The World's First Soft Drink", Aramco World, vol. 56, no. 5, retrieved 22 August 2020. Original article.