Cold Date Drink - Egypt

• 4 C dry dates (chopped)   
• 5 C water   
• 1 C sugar

Put the dates into the water over night. The next day, put the mix into a blender and blend well. Add sugar and blend well. Put it in the refrigerator to keep it cold. Add ice to it and serve it in a glass.

 

Fruit Fizz

• 1  can (12 oz) cold Sprite®  

• ½ C cold pineapple juice  

• ¼ C cold orange juice  

• 1 C cold cranberry juice
  

Combine all of the ingredients in a pitcher and pour into two glasses over ice.

Be sure all of the ingredients are cold when combined. 

 

Karkadeeh (Hibiscus Tea) - Egypt

• 1 C hibiscus petals   

• 2 C sugar

Soak hibiscus petals in cold water for 1 - 2 hours.

Transfer, with its water, to pot and bring to a boil.

Remove pot immediately and strain liquid through a very fine sieve or filter paper.

Return petals to the pot, add fresh cold water to cover, and bring to a boil, again filtering the juice.

Repeat until karkadeeh loses its reddish hue.

Discard petals and sweeten while juice is still hot.

*NOTE: Traditionally, karkadeeh is served ice-cold, but it is also pleasant when served hot in winter.

Makes 10 - 12 cups

 

 

Moroccan Apple and Banana Smoothie

 

Try this treat for suhoor or iftar.......

 

Ingredients:

• 2 cups (about 1/2 liter) cold milk

• 1 medium apple, peeled, cored and chopped

• 1 medium banana, peeled and broken into several pieces

• 2 tablespoons sugar, or to taste

• handful of ice (optional)

Preparation:

Put the apple, banana and sugar in a blender with about 1/2 cup of milk. Blend until creamy and smooth.

Gradually add the remaining milk and blend just until well mixed and foamy. Add a handful of ice to the blender if you like your shake well-chilled, and blend for another minute to crush the ice.

Pour into glasses and serve.

Source: Moroccanfood.about.com

 

 

 

Qamar el deen:

 

A tasty drink or pudding  made from dried apricot sheets placed in boiling water

(a TJ family favorite)

 

1. Pour boiling water over apricot sheets

2. Add sugar to taste.

3. Let cool/Chill.

 

Apricot sheets. They kind of resemble a thick fruit roll up.

Recipe Source: Qamar El-Deen.(Apricot Pudding)

 

Sparkling Fruit Punch

• 1 C sugar    

• 1 C water     

• 1 bottle sparkling water     

• 6 C watermelon (chopped and seeded)     

• 1 C mango or papaya (chopped)    

• 1 C pineapple (chopped) 

Combine the sugar and water in a saucepan. 

Bring to a boil and simmer, stirring occasionally, until the syrup is clear, about 4 minutes. 

Set aside to cool.  Stir together the syrup and sparkling water in a punch bowl. 

Add the fruit and chill the punch until ready to serve. 

 

Spearmint Tea - Morocco

• 4 TS green tea     

• ½ C sugar    

• 1 ¼ C firmly packed fresh spearmint leaves    

• 4 C boiling water  

Rinse a 4 C teapot with boiling water.  Cover with the boiling water.  Allow tea to steep at least 3 minutes.  Stir slightly and correct for sweetness.

 

Spiced Tea

• 8 oz orange pekoe tea (regular tea will do)    

• 3 Tablespoon dried orange peel (ground or in small pieces)  

• 6 Tablespoon whole cloves (slightly crushed)    

• 2 cinnamon sticks (crushed)

Combine ingredients and mix well.  Store in airtight container in a cool dry place and allow flavors to combine a few days before using.  Use 1 teaspoon per cup of hot water to make tea.  Makes 3 C; stores 1 year.

 

 

Spicy Tea - Somalia

• black tea   

• 1 part cinnamon   

• ½ part cloves   

• part cardamom (or ginger)   

• TS herbs   

• liter water

• 2 TS sugar (white or dark brown)

Grind them all together in a pestle and mortar or buy pre-ground herbs. Boil water with the spices and sugar. When it is boiling add the tea leaf. Do not use too much tea leaf as it gets strong when you boil it. If you like it with milk, add the milk at the same time as the tea.

Quick Suhoor Smoothie Drink

• 2 C pineapple juice    

• 2 ripe md bananas (peeled and sliced)    

• 16 oz vanilla yogurt  

• 1 C  fresh or frozen strawberries    

• ¼ C wheat germ (optional)    

• 1 TB vanilla extract

 

Combine all ingredients in blender jar and blend until smooth.

 

Wassail

• 4 sticks (3”) cinnamon sticks (broken)   

• 1 TS whole cloves   

• 3 qt apple cider   

• 1 C apricot nectar   

•  C brown sugar (firmly packed)   

• 1 TS allspice (grounded)   

• ½ TS ginger (ground)    

• ½ TS cinnamon (ground)   

• 1 can (6 oz) frozen lemonade concentrate (thawed)   

• 1 can (6 oz) frozen orange concentrate (thawed) 

garnishes:  apple slices, orange slices and wedges, whole cloves

 

Tie cinnamon sticks and 1 TS cloves in a cheesecloth bag.  Combine spice bag, cider, nectar, sugar, spices and juice concentrates in a Dutch oven.  Bring to a boil then reduce heat and simmer, uncovered, for 20 minutes.  Continue to simmer until ready to serve.  Discard spice bag and garnish.

 

Ramadan Beverage Recipes around the Net

 

    Kids' Milk Recipes (Not Ramadan recipes, but yummy and creative--start a Ramadan family tradition with some of these ideas)

   

    Yemeni Drink Recipes from Talibiddeen Jr.

 

 

 

This Page Last Updated: Tuesday, July 07, 2009