Sharbat & juice
Orange Blossom Sharbat
شربت بهارنارنج
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 10 min (Estimated)
- Makes
- 4 servings (Estimated)
- Kind
- Sharbat & juice
- Where it is eaten
- Provincial
- Serving
- 250 mL
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 4 servings (Estimated)
- orange blossom 120 g
- its distillate 60 mL
- sugar 120 g
- water 1 L
- rosewater 60 mL
Quantities and nutrition on this page are estimates unless the source gives measured values.
How this kind of dish is made
The source documents this dish but not a method specific to it. The steps below describe how dishes of this kind are generally made.
Prepare the main fruit, herb, seed, extract, or floral water.
If required, cook it with sugar and a little water to make a concentrated syrup, then cool.
Dilute with cold water for serving; add ice, rosewater, or lemon as appropriate.
Cook's notes
Judge sweetness and concentration after final dilution rather than from the concentrate alone. Ice further dilutes the drink, so account for it when balancing the syrup.
Background
This item is associated with Fars, including Shiraz and surrounding pastoral traditions, where rice, aromatic herbs, fruit, meat, and sweet-sour flavors are prominent.
Nutrition
| Energy | 140 kcal |
|---|---|
| Protein | 0 g |
| Fat | 0 g |
| Carbohydrate | 35 g |
Where this comes from
Dish-specific official Visit Iran page supports the record; Grade A does not certify laboratory nutrition.
Record: IR0417 · Evidence: A (Directly documented)
Open the source page https://visitiran.ir/cuisine/street-food-tehran