📝 About This Recipe
Transport yourself to the vibrant bazaars of Kabul with this refreshing Sharbat-e-Alubukhara, a traditional Afghan cooling beverage crafted from sun-dried plums. This nectar is a perfect balance of tart and sweet, infused with the floral elegance of rosewater and a hint of warming cardamom. Renowned for its digestive benefits and hydrating properties, it is the ultimate restorative drink for warm afternoons and festive gatherings alike.
🥗 Ingredients
The Plum Base
- 2 cups Sun-dried yellow plums (Alubukhara) (rinsed thoroughly; pitted or unpitted)
- 6 cups Water (filtered for best taste)
- 1.5 cups Granulated sugar (adjust according to the tartness of the plums)
Aromatics and Flavorings
- 6-8 pieces Green cardamom pods (lightly crushed to release oils)
- 2 tablespoons Rosewater (high-quality culinary grade)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 pinch Salt (to balance the sweetness)
For Serving and Garnish
- 2 cups Ice cubes (crushed or cubed)
- 1/4 cup Fresh mint leaves (for a refreshing finish)
- 1 tablespoon Slivered pistachios (optional, for traditional texture)
- 2 cups Cold water or Sparkling water (for diluting the concentrate)
👨🍳 Instructions
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1
Begin by rinsing the dried plums under cold running water to remove any dust or debris from the drying process.
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2
Place the plums in a large glass bowl and cover with 4 cups of filtered water. Let them soak for at least 4 hours, or ideally overnight, until they are plump and soft.
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3
Transfer the soaked plums and their soaking liquid into a large heavy-bottomed pot. Add the remaining 2 cups of water.
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4
Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low and simmer for 15-20 minutes.
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5
Add the sugar, crushed cardamom pods, and a pinch of salt to the pot. Stir gently until the sugar is completely dissolved.
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6
Continue to simmer for another 10 minutes. The liquid should thicken slightly into a light syrup, and the plums should look translucent and very soft.
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7
Remove the pot from the heat. If you prefer a smooth drink, use a slotted spoon to remove the plums, mash them through a fine-mesh sieve to extract the pulp, and return the pulp to the liquid (discarding the skins and pits).
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8
For a more rustic, traditional style, simply leave the whole plums in the liquid.
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9
Stir in the rosewater and fresh lemon juice. These delicate aromatics are added at the end to preserve their bright flavor and scent.
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10
Allow the concentrate to cool completely to room temperature.
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11
Once cooled, strain out the cardamom pods and transfer the sharbat to a glass pitcher. Chill in the refrigerator for at least 2 hours.
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12
To serve, fill tall glasses with ice. Pour the plum concentrate until the glass is half full, then top with chilled still water or sparkling water for a modern fizz.
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13
Garnish each glass with a few fresh mint leaves and a sprinkle of slivered pistachios for an authentic Afghan touch.
💡 Chef's Tips
Always use dried yellow plums (Alubukhara) rather than fresh plums to achieve the deep, concentrated flavor profile typical of this drink. If your plums are very tart, increase the sugar by 1/4 cup; if they are sweet, add an extra teaspoon of lemon juice. For a clearer sharbat, avoid mashing the plums and simply strain the syrup through a cheesecloth. This concentrate keeps well in the refrigerator for up to one week, making it a great make-ahead option for parties. Avoid boiling the rosewater, as high heat can turn its delicate floral notes bitter.
🍽️ Serving Suggestions
Serve alongside a platter of Afghan 'Rot' (sweet bread) for a traditional afternoon snack. Pair with spicy Kabuli Pulao to help cleanse the palate and aid digestion after a heavy meal. Mix with chilled club soda and a slice of lime for a sophisticated, non-alcoholic mocktail. Serve in small glass tea cups with a few whole plums included in each serving for guests to enjoy at the end. Accompanied by a side of mixed nuts and dried mulberries for a classic Afghan hospitality spread.