Şrbət

from Wikipedia, the free encyclopedia
Şrbət made from the tamarind with plums

Şərbət is a drink that is widespread in West Asia , India and Indonesia and is made from fruits or flower petals. It can be consumed in concentrated form with a spoon or drunk diluted with water. It is usually served chilled.

Common ingredients are basil , rose water , fresh rose petals, sandalwood, Bengali quince , hibiscus , lemon , orange , mango , pineapple , star bushes and chia seeds .

Şərbət is consumed by Iranian , Indian, Turkish , Bosnian , Arab , Afghan , Pakistani , Sri Lankan and Bangladeshi Muslims when they break their daily fast during Ramadan .

origin

The term Şərbət is derived from the Persian Sharbat and means frozen fruit drink. Another derivation of the word could also come from the word Shariba , which means to drink . In the late Middle Ages, the Arabic word sharāb (شراب) and the alternative form sharbāt (شربات), which means "alcoholic drink", were added. The Persian and Turkish forms sharbat (شربت) and şerbet mean "a sweet non-alcoholic drink".

history

It is believed that Şrbət originated in Persia. The origins of soft drinks lie in the production of fruit-flavored drinks. During the heyday of Islam , a variety of soft drinks with a fruit flavor, such as Şrbət, were widely drunk. These drinks were sweetened with sugar, syrup and honey, among other things. Other often used ingredients were almonds , lemon, apple, pomegranate , tamarind , jujube , rhus , musk , mint and ice cream . Drinks from the Middle East later became popular in the European Middle Ages, where it was also called "syrup".

In the Canon of Medicine of the Persian writer Avicenna in the 11th century, several syrups are listed.

Şərbət was brought to India by the Mughals in the 16th century . It was popularized in the Indian subcontinent by Babur . He regularly sent ice from the Himalayas to serve the drink chilled.

The first western mention of Şərbət was in Italy in 1577. Francesco I de 'Medici requested the recipe for a drink, "what the Turks drink". Şərbət came to Italy as sorbetto , which later became sorbet in French .

In the 17th century England began to import "sorbet powder". It consisted of dried fruits and flowers mixed with sugar. Sorbet powder is still popular in the UK in modern times. The English writer George Sandys , who was traveling in the Middle East, wrote about "various sorbets [...] some made from sugar and lemons, some made from violets and the like". When people in Europe found out how to freeze sorbet, they started making sorbet by adding fruit juices and flavorings. Nowadays, sorbet powder is also better known as effervescent powder . In the US, sorbet is commonly referred to as ice milk. There, the early recipes contained gelatin, egg whites, cream and milk.

Traditionally, Şərbət was made from guarapo (sugar cane juice). Nowadays, however, sugar and water are commonly used. Sometimes lime is added to improve the texture and taste.

Different sorts

Bael Ka Sharbat from India

In Muslim countries, Şrbət from the tamarind is a popular non-alcoholic drink that is usually prepared in Ramadan. In Turkey, tamarind sorbet ( demirhindi şerbeti ) is flavored with cloves , cardamom , fresh ginger , a cinnamon stick , honey , sage and dried linden blossom . In Pakistan, tamarind sorbet ( imli ) is served with dried plums ( aaloo bukhara ).

Ş rbət made from almonds is likely of Persian origin and can be seasoned with cardamom and kewra. Optionally, milk, saffron, musk or melon seeds can be added.

In India the so-called crab apple Şərbət ( bael ka sharbat ) is common. This can be seasoned with salt, pepper, mint, sugar and lemon juice. It is one of the most popular drinks in India and was discussed in the Agricultural Gazette of New South Wales in 1894 . Another variant of the Indian Şrbət consists of sandalwood powder and sweetened milk.

Individual evidence

  1. ↑ Internet Archive: Persian pilgrimages: journeys across Iran . New York: Norton, 2002 ( archive.org [accessed November 11, 2019]).
  2. ↑ Muslim. Retrieved November 11, 2019 .
  3. ↑ Sherbet | frozen dessert. Retrieved November 11, 2019 .
  4. ^ Harry Wain: The story behind the word: some interesting origins of medical terms . Thomas, 1958 ( com.kw [accessed November 11, 2019]).
  5. ↑ Robin Weir, Robin Weir, Jeri Quinzio, Jeri Quinzio: Sherbet . In: The Oxford Companion to Sugar and Sweets . Oxford University Press, 2015, ISBN 978-0-19-931339-6 , doi : 10.1093 / acref / 9780199313396.001.0001 / acref-9780199313396-e-463 ( oxfordreference.com [accessed November 11, 2019]).
  6. ↑ Phil Cousineau: The Painted Word: A Treasure Chest of Remarkable Words and Their Origins . Simon and Schuster, 2012, ISBN 978-1-936740-25-3 ( google.fr [accessed November 11, 2019]).
  7. ↑ Shamil Thakrar, Kavi Thakrar, Naved Nasir: Dishoom: The first ever cookbook from the much-loved Indian restaurant . Bloomsbury Publishing, 2019, ISBN 978-1-4088-9066-0 ( google.fr [accessed November 11, 2019]).
  8. ^ Alan Davidson: National & Regional Styles of Cookery: Proceedings: Oxford Symposium 1981 . Oxford Symposium, 1981, ISBN 978-0-907325-07-9 ( google.fr [accessed November 11, 2019]).
  9. ^ Josef W. Meri: Medieval Islamic Civilization: An Encyclopedia . Routledge, 2005, ISBN 978-1-135-45596-5 ( google.de [accessed November 11, 2019]).
  10. ↑ 100 farklı Osmanlı şerbeti bir kitapta toplandı. Retrieved November 11, 2019 .
  11. ↑ Sejal Sukhadwala: Diwali drinks: sharbat to champagne . In: The Guardian . November 12, 2012, ISSN  0261-3077 ( theguardian.com [accessed November 11, 2019]).
  12. ↑ Keeping cool . In: The Hindu . January 19, 2002, ISSN  0971-751X ( thehindu.com [accessed November 11, 2019]).
  13. ↑ a b c Darra Goldstein: The Oxford Companion to Sugar and Sweets . Oxford University Press, 2015, ISBN 978-0-19-931339-6 ( google.de [accessed November 11, 2019]).
  14. ↑ Sharbat. Retrieved November 11, 2019 .
  15. ↑ Arda Türkmen: Demirhindi Şerbeti. Retrieved November 11, 2019 (tr-TR).
  16. ↑ player-inline {display: inline-block; padding-bottom: 56 25%; position: relative; width: 100%; z-index: 5;} player-box {height: 100%; left: 0; position: absolute; top: 0; width: 100%;} $ ready {quarkPlayer = new QuarkPlayer, autoPlay: false, subTitles: false, showAds: true, showNotification: false: Demirhindi şerbeti tarifi - İçecek Tarifleri. Retrieved November 11, 2019 (Turkish).
  17. ↑ Health benefits of Imli and Aaloo Bukhara drink | Samaa Digital. Retrieved November 11, 2019 (American English).
  18. ^ Alan Davidson: National & Regional Styles of Cookery: Proceedings: Oxford Symposium 1981 . Oxford Symposium, 1981, ISBN 978-0-907325-07-9 ( google.fr [accessed November 11, 2019]).
  19. ↑ Badaam ka Sharbat Recipe by Niru Gupta. Retrieved November 11, 2019 .
  20. ↑ Make this cooling almond sharbat this summer. In: The Indian Express. June 6, 2016, accessed on November 11, 2019 (en-IN).
  21. ↑ Recipe: Badam ka sharbat (almond-saffron milk) - The Boston Globe. Retrieved November 11, 2019 (American English).
  22. ↑ Here Is How You Can Make Bael Sherbet At Home. Retrieved November 11, 2019 .
  23. ↑ YPS Bajaj: High-Tech and Micropropagation V . Springer Science & Business Media, 2013, ISBN 978-3-662-07774-0 ( google.de [accessed November 11, 2019]).
  24. ^ Agricultural Gazette of New South Wales . Government printer., 1894 ( google.de [accessed November 11, 2019]).
  25. ↑ Chandan ka Sharbat Recipe by Niru Gupta. Retrieved November 11, 2019 .