Sharbat-e Khakshir - Persian Refreshing Summer Drink

Sharbat-e khakshir/khakeshir is a refreshing and traditional Persian summer drink. While it's best known as a thirst quencher on hot days, it's also enjoyed year-round for its light, pleasant taste and many health benefits. Served ice-cold, lightly sweetened, and scented with a splash of rosewater, sharbat-e khakshir makes a wonderful drink in warm weather. Beyond its cooling qualities, Khakshir is valued in Persian culture as a herbal remedy. It's believed to help cleanse the liver, improve the skin, and reduce fever, among other benefits. 

In our home, my mother often gave us khakshir throughout the year, not as a sweetened sharbat with ice cubes, but simply for its medicinal properties, plain and unsweetened. Khakshir has the tiniest reddish-brown seeds that settle at the bottom of a glass of water. Upon stirring, the seeds start to move around and float up to the surface of the water. When stirred, they swirl around and float toward the surface, almost as if dancing in the glass. When you take a sip of the sharbat, stir, watch, sip, and repeat.

On a package I once purchased from an Iranian grocery store, khakshir was labeled teff.  In my research, I also found it referred to as London rocket (scientific name Sisymbrium irio), which seems to be the most accurate term. To add to the confusion, a few sources even called it mugwort. 

High-quality khakshir should be free of dirt, but it's always best to rinse it thoroughly before use. The most effective way to ensure that khakshir is free from dirt is this:

-Spoon the desired amount into a large glass and fill it with water. Let it sit for five minutes.

-Stir and gently pour the liquid into another glass, leaving any residue behind. Rinse out the first glass.

-Repeat this process 2-3 times until no dirt is left at the bottom. 

-Once clean, drain out the rinsing water, and the khakshir is ready to be topped with cool water and ice.

Sharbat-e Khakshir
Serves 2

Ingredients

-4 tablespoons khakshir, rinsed with cool water a few times as described above
-1 tablespoon table sugar (or to taste)
-1 tablespoon rosewater (optional)
-Ice cubes
-Cold water

Method

1. Place the clean khakshir seeds in a medium pitcher and add 2 cups ( 16 oz) of cold water. 
2. Dissolve the sugar in a little warm water, then stir it into the pitcher. 
3. Add rosewater, stir well, and pour into ice-filled glasses. 
4. For a slight variation, add a teaspoon of tokhm-e sharbati (chia seeds) along with the khakshir.

Serve chilled. Enjoy!