Iranian Summer Drinks

It's summertime in New York, and most days are hot and humid. One of the best ways to cool off and make the heat more bearable is with refreshing summer beverages. These drinks are often prepared in large batches and enjoyed year-round, but there's something special about sipping them on a hot day in good company.

After months of quarantine and isolation, sharing these cool traditional drinks with loved ones feels especially meaningful. Enjoy them outdoors on a picnic, lounging by the pool, sitting on the terrace, relaxing under a shady tree in your yard, or even gathered around the kitchen table. 

Below are a few of the most popular Iranian drinks and some of my personal favorites. I have written about these in the past, and I'll be sharing links to the recipes.

After taking a year-long hiatus, I'm excited to be back blogging again! I've updated some photos and made a few tweaks to the recipes.

Doogh - Yogurt Drink

A refreshing, savory drink made with a simple mix of yogurt, water, and a pinch of salt, served ice-cold with plenty of ice cubes.

Sharbat-e Sekanjabin

An ancient Persian sweet-and-sour syrup made with sugar or honey and vinegar, traditionally served chilled with cucumber and mint.

Sharbat-Limoo - Limeade or Lemonade

A refreshing Persian drink made with just lime or lemon, sugar, and water. 

Sharbat-e Khakshir

Rinse khakshir a few times with cool water. Add water and ice, then stir well, and enjoy. Add a little sugar or rosewater if you like for extra flavor. 

Sharbat-e Hendooneh (Watermelon Cooler)

Add cubed watermelon to a blender and blend until smooth. Pour into a serving glass, add ice, and finish with a splash of lime.

Enjoy!

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!