There were times we regretted
The summer palaces on slopes, the terraces,
And the silken girls bringing sherbet.
Journey of the Magi
Sherbet – Origin & Evolution:
The word sherbet stems from Arabic word “sharab” which simply means a sweetened fruit drink. When the word and drink was introduced to Europe, some 1,000 years ago, it branched into “syrup” and “sirop”. As sharab came to mean alcoholic drink, later on, sherbet took its place for the nonalcoholic drink.
For centuries Sherbet has remained a
fruit or vegetable juice based drink, sweetened with honey or sugar, made aromatic with rose water, cardamom, sandal or pandan, and served chilled. The very word stirs images of the luxurious life of the Persian courts.
Sherbet evolved into sorbet in French – a frozen treat. Then came sherbet powder – a mixture of bicarbonate of soda, tartaric acid and lots of sugar that fizzed when added to water. They named it sherbet inspired by the exotic quality of the actual eastern drink.
Badam ka Sherbet is quintessentially a representative recipe of the classic and original Persian style sherbet. It’s simple to make, has layers of mysterious flavours and aroma from almonds and cardamom, is instantly refreshing and has plenty of health benefits from soaked almonds .
Want to Avoid Sugar in Your Sherbet?
The quantity of sugar might seem disturbing in the recipe but do keep in mind that thd sugar is for a whole bottle of almond syrup that would make many glasses of sherbet when diluted with water. If you are still not comfortable using sugat, you can use honey or organic stevia to sweeten the syrup.
To Make Syrup with Honey:
Mix equal quantity honey and water in a saucepan. Bring to a boil. When cool, store in a clean jar in refrigerator to stir into drinks.
To Make Syrup with Stevia:
For 2 cups water, add 1/4 cup powdered stevia. Bring water to a boil in a small saucepan. Add stevia and let simmer until stevia has completely dissolved. Cool and store in a clean jar in refrigerator.
2 cups almonds
3 cups sugar OR 2.5 cups of honey Or 1/4 cup stevia powder (you can adjust sweetness to suit your taste)
4 cups water
2 teaspoons green cardamom seeds
This Is What You Do
Soak the almonds in water for overnight or, if you are in a hurry, soak them in hot water for an hour.
Peel and discard the skins.
Add almonds, cardamom seeds and half of the water to an electric blender. Blend till it becomes a smooth mixture.
Strain the almond mixture through a fine sieve or through a clean cheese/muslin cloth. Dont through away the grainy bits, you can stir them into some dessert or cake for flavour.
Add the remaining water and all the sugar to a saucepan and cook on medium heat till you get a thick syrup.
Add the almond mixture to sugar syrup and keep cooking another 8-10 minutes or till almond badam ka Sherbet has honey like consistency.
Cool at room temperature and fill in clean sterilised glass bottle.
To serve add 5-6 tablespoons of Sherbet in a jug full of water or 1-1.5 tablespoon in a glassful of water. Stir, add ice cubes and serve chilled.
The bottled Badam Sherbet Syrup stays good for a month. Once a bottle is open, keep it refrigerated.
Makes 4 pitchers when diluted with water