Sharbat is Persian cordial, a syrup flavoured with fruits and/or flowers, usually with a sour touch, that’s then diluted with water and served over ice. The word is related to sherbet, sorbet, shrub (in the drinks sense) and syrup, via the Arabic šariba meaning ‘to drink’. Sharbat sekanjabin, made from honey, white wine vinegar and mint, is the most famous and very refreshing. Other popular sharbat flavours are rhubarb, sour orange, sour cherry, and quince or rose mixed with lime. Use a light, neutral-flavoured honey and a agrodolce-style white wine vinegar, like ALTO olives Chardonnay vinegar, to make sharbat sekanjabin.
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