References to Persian sharbats—sweet boiled fruit syrups—date back some ten thousand years. This method for preserving the harvest was popular throughout the centuries across Central Asia and Northern Africa, though flavor combinations varied widely. Today, the brightly colored syrups can be found chilled and served with a spoon for dessert or stirred into still or sparkling water for a candy-like refresher.
Recipe information
Yield
Serves 6–8
Ingredients
Preparation
Step 1
With the flat side of a knife, crush the cardamom pods to reveal the black seeds inside. In a saucepan over medium-low heat, bring the cardamom pods and seeds, lemon juice, and sugar to a simmer, stirring occasionally, until the sugar dissolves. Increase the heat to maintain a rapid simmer for 10 minutes. Don’t allow the mixture to boil. After 10 minutes, strain the mixture through a fine-mesh sieve, reserving the liquid and discarding the solids. Cool to room temperature, then refrigerate until cold and syrupy.
Step 2
Fill a glass with still or sparkling water. Stir in 1 tablespoon sharbat for each 1 cup water. Some syrup will settle at the bottom of the glass, so serve it with a spoon to allow for continued stirring or consider the last sip a sweet treat.
Recipe notes
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