By bluemoon downunder on October 14, 2005
"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."
Serving Size: 1 (463 g)
Servings Per Recipe: 4
"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."
"The advice to use trays is good because if you leave it in a bowl this stuff does not want to freeze! Due to the freezing issues, I ended up using this as a cordial as it is quite strong tasting. Don't try to do without the orange blossom water - this is what makes the recipe."
"Delicious and refreshing. And particularly good after a spicy meal. Thank you, Blue Moon."