Teresa's Recipes
Sharbat-e Tokhm-e Khiar
Embrace the refreshing essence of summer with Sharbat-e Tokhm-e Khiar, a delightful Persian drink made from cucumber seeds. This invigorating beverage is not only a thirst quencher but also a nostalgic nod to the rich culinary traditions of Persia, where such drinks were enjoyed for their cooling properties in the scorching heat. With a perfect balance of sweetness from sugar, zesty lime, and aromatic mint, this sharbat is a must-try for anyone seeking a cool respite on a hot day.
Ingredients
- 1/2 cup Cucumber seeds
- 4 cups, divided Water
- 1/4 cup, plus extra for garnish Fresh mint leaves
- 1/4 cup, freshly squeezed Lime juice
- 1/2 cup, or to taste Sugar
- For serving Ice cubes
Dietary Notes
- Servings: 4
- Dish Type: Beverage
- Prep Time: 15 minutes
- Soaking Time: 2-3 hours
- Chill Time: 1 hour
- Calories: 80
- Fat: 0g
- Carbs: 21g
- Protein: 1g
- Sodium: 10mg
- Sugar: 18g
Instructions
- Soak the cucumber seeds in 1 cup of water for 2-3 hours to soften.
- After soaking, drain the seeds and place them in a blender with the remaining 3 cups of water. Blend until smooth.
- Strain the blended mixture through a fine mesh sieve or cheesecloth into a large pitcher, pressing gently to extract as much liquid as possible while discarding the solids.
- Add the sugar and lime juice to the strained cucumber water and stir until the sugar is completely dissolved.
- Finely chop the fresh mint leaves and add them to the mixture, infusing the sharbat with their refreshing flavor.
- Chill the drink in the refrigerator for at least an hour before serving.
- Serve the Sharbat-e Tokhm-e Khiar over ice cubes, garnished with additional fresh mint leaves for a beautiful presentation.
Tips
- For a more intense flavor, consider adding a splash of rosewater, a common ingredient in Persian drinks.
- You can also adjust the sweetness by adding more or less sugar according to your taste preference.