Sharbat (Orange Ice)

READY IN: 1hr 35mins
Recipe by bluemoon downunder

A wonderfully refreshing drink popular throughout the Middle East. This particular version of it is from Iran, and is from the Bay Books' publication: 'The Best of Lebanese and Middle Eastern Cooking'. It is impossible to provide "accurate" freezing times for this recipe, as it's really up to you - and also of course to the efficiency of your fridge - just how many times you repeat step 4. When I've made this, I've repeated this step three times, so that's what I've calculated into the "cooking time". For this recipe "cooking time" = freezing time. This is, therefore, obviously a prepare-ahead drink/dessert, and one which is ideally made when you are in the kitchen preparing other dishes. I'm posting it for the 2005 Zaar World Tour. Orange-blossom water can be purchased from Middle Eastern grocery stores. I'd recommend making this Sharbat with fresh oranges and lemons, and with natural spring water or filtered water. And to use more or less sugar, to satisfy your taste preferences.

Top Review by UmmBinat

Wonderful and refreshing. I froze it in an ice cream maker so it turned out smooth and delicious. I definitely recommend using one. I just approximated the amounts. About 2 cups mostly freshly squeezed orange juice and the rest store bought, 1/2 cup freshly squeezed lemon juice. I think I used less white sugar than called for but I'm not sure and around 3 cups of water. Be careful not to go over on the orange blossom water amount but this is definitely an ingredient you mustnt leave out. I added the additional option of finely grated lemon peel which was good. I will make this again.

Ingredients Nutrition

  • 500 ml orange juice
  • 125 ml lemon juice
  • 375 g sugar (to taste)
  • 800 ml water
  • 1 tablespoon orange blossom water


  1. Combine the orange and lemon juices.
  2. Place the sugar and water in a saucepan, bring to the boil, simmer for 5 minutes and then cool.
  3. Stir in the fruit juices and orange-blossom water, pour into freezer trays, cover with foil and freeze.
  4. As the ice freezes a little, beat it lightly with a fork to reduce the size of the ice crystals; and repeat this process at 30 minute intervals.
  5. Transfer the Sharbat from the freezer to the refrigerator 20 minutes before serving.
  6. Note: The Sharbat may be served in scooped-out orange shells or in glasses or in shallow bowls; and may be served with shredded lemon or orange peel, or both; or with thin slices of orange.

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