Sharbat

Sharbat (basa Persia : شربت; uga diterjemahake dadi shorbot, şerbet utawa sherbet sing diucapaké [ʃərbət̪] ) minangka Iran [1] [2] [3] uga populer ing Turki, Asia Kidul, Kaukasus lan Balkan . Wis disiapake saka woh-wohan utawa kelopak kembang. [4] Iku manis cordial, lan biasane dadi chilled. Bisa disajikake kanthi bentuk konsentrat lan dipangan nganggo sendok utawa diencerke banyu kanggo nggawe ombenan kasebut. Sharbats Popular sing digawe saka siji utawa luwih saka ing ngisor iki: Basil wiji, wungu banyu, petals seger mawar, candhana, bael, Waru, linglang, oranye, mango, nanas, falsa (Grewia asiatica) lan wiji Chia .Versi India Selatan sing umume diarani 'sarbbath' populer ing wilayah Kerala, Tamil Nadu lan Andhra Pradesh ing India, sing nggawe sirup khusus sarsaparilla lan lemon India ing susu utawa banyu soda .

Rong jinis sharbat Iran (tengah lemon lan nengen yaiku sharbat ceri) bebarengan karo teh Iran (kiwa)
Rooh Afza sharbat utawa omben-omben shorbot digawe saka woh-wohan lan jamu sing dirumusake ing taun 1906 ing Ghaziabad, Uttar Pradesh, India, lan diluncurake saka Old Delhi, India .
Tamarind lan sharbat plum

ReferensiBesut

  1. Cousineau, Phil (2012-09-11). The Painted Word: A Treasure Chest of Remarkable Words and Their Origins (ing basa Inggris). Simon and Schuster. ISBN 9781936740253. The ancient Persians created a delicious and cooling concoction called sharbat
  2. Thakrar, Shamil; Thakrar, Kavi; Nasir, Naved (2019-09-05). Dishoom: From Bombay with Love (ing basa Inggris). Bloomsbury Publishing. ISBN 9781408890660. Sharbat is a soft drink with Persian origins
  3. Davidson, Alan (1981-01-01). National & Regional Styles of Cookery: Proceedings : Oxford Symposium 1981 (ing basa Inggris). Oxford Symposium. p. 80. ISBN 9780907325079.
  4. Molavi, Afshin (2002). Persian Pilgrimages. W. W. Norton & Company. p. 113. ISBN 0-393-05119-6.