Ramadan drinks to keep you hydrated
Khoshaf
An authentic Mediterranean drink made from soaked dried fruit.
Ingredients:
- 1 cup seedless raisin
- 1 cup dried apricot, pitted, halved
- 1/3 cup almonds, blanched, halved
- 1/3 cup pistachio nuts
- 1/3 walnuts
- ½ cup pine nuts
- ½ cup granulated sugar
- 3 tablespoons of orange blossom water
Preparation: Rinse raisins and dried apricot halves under cold water, then place in a bowl, cover with 1 liter of cold water and let soak 2-3 hours. Put nuts in a bowl and cover with boiling water and let soak 45 minutes to soften them and freshen their taste.
Transfer fruit and its macerating liquid to a serving bowl, and then add the sugar and orange blossom water. Stir until sugar is dissolved. Rinse and drain the nuts and add to the fruit, mixing well. Serve immediately or refrigerate.
Jallab
Ingredients:
- 3 tbsp Jallab syrup
- 1 tbsp golden raisins
- 1 tbsp pine nuts
- Crushed ice
Preparation: Put the Jallab syrup in a tall glass, top with cold water and stir. Add as much crushed ice as you like. Top the drink with the raisins and pine nuts.
Carob (locust bean) drink
Carob is the legume fruit of the Carob tree, Ceratonia siliqua. It is also known as Locust bean, and kharoob in Arabic. The fruit is consumed in Egypt as a snack, and used to make a refreshing, and popular, cold drink.
Ingredients:
- 1 cup carob pods, crushed
- 1 cup sugar
Preparations: Place the crushed carob pods in a sauce pan with the sugar. Heat on medium, stirring constantly, until the sugar is caramelized. Add 8 cups of water, and bring to a boil. Set aside to cool. Strain through a muslin cloth. Refrigerate in a jug. To serve, add chilled water to taste.
Sahlab
Ingredients:
- 4 cups milk
- 1 tablespoon sahlab (orchid flour)
- 1 cup sugar
- 1 tablespoon rose water
- Cinnamon, ground, as a garnish on top
Preparation: Place the milk in a saucepan and add the sahlab previously mixed with sugar. Stir and bring to a simmer, and keep stirring until thickened. Add the rose water and stir to mix. Transfer to cups and sprinkle with cinnamon. Serve with crackers or kaak.
If the quantity of sahlab is not sufficient to thicken the mixture, add more, 1/2 tablespoon or up to one tablespoon. If unable to source the sahlab, substitute with cornstarch and double the quantity (4 to 6 tablespoons cornstarch).
