Sharbat
Le sharbat (en persan : شربت / šarbat ; arabe : شربات, sharbat ; en azéri : şərbət ; en hindi : शर्बत (śarbat) ; en turc : şerbet ; en serbe/bosniaque : шербет/šerbet) est une boisson sucrée d'origine iranienne[1],[2],[3],[4],[5],[6], populaire en Asie occidentale et en Asie du Sud, et préparée à base de fruits ou de pétales de fleurs[7].
Ce terme désigne généralement une boisson préparée avec du concentré de jus de fruit sucré, la plupart du temps de griotte (sharbat-e albalou), dilué dans de l'eau et servi avec des glaçons. Un autre sharbat très commun, le sekandjabin, préparé avec du vinaigre et du sucre, est particulièrement apprécié pendant la saison chaude.
Notes et références
- ↑ Robin Weir et Jeri Quinzio, The Oxford Companion to Sugar and Sweets, Oxford University Press, (ISBN 978-0-19-931339-6), « Sherbet »
- ↑ (en) Gil Marks, Encyclopedia of Jewish Food, HMH, (ISBN 978-0-544-18631-6, lire en ligne) :
« Sharbat is a fruit syrup. Origin: Persia »
- ↑ (en-US) Dr Kaveh Farrokh, « The Unknown Origins of Ice Cream in Ancient Iran », sur Dr. Kaveh Farrokh (consulté le ) : « It is believed that Arabs who had conquered Persian Empire at the time took the age-old Persian refreshment called Sharbat and enriched the existing mix of fruit syrup and snow chilled honey with milk and sugar. This was the conception of the modern day granita and gelato. »
- ↑ (en) Phil Cousineau, The Painted Word: A Treasure Chest of Remarkable Words and Their Origins, Simon and Schuster, (ISBN 9781936740253, lire en ligne) :
« The ancient Persians created a delicious and cooling concoction called sharbat »
- ↑ :
« Sharbat is a soft drink with Persian origins »
- ↑ (en) Alan Davidson, National & Regional Styles of Cookery: Proceedings : Oxford Symposium 1981, Oxford Symposium, (ISBN 9780907325079, lire en ligne), p. 80
- ↑ (en) Afshin Molavi, Persian Pilgrimages, W. W. Norton & Company, (ISBN 0-393-05119-6), p. 113.
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