A rich, cool drink made from milk and fruit or nut milk, sarbat is an ideal pick-me-up for serving in the late afternoon on hot days when dinner will be late and something is needed to sustain guests through the early evening.
2 dessert apples such as Coxs Orange Pippin or Russet, peeled, cored and chopped
450 ml / ¾ pt cold milk
2 tbsp caster sugar
about 1 ½ tsp rose water or orange-flower water
shaved ice, to serve, if liked
Put the apples, milk and sugar into a blender and mix until smooth. Add rose water or orange-flower water to taste. Serve over shavd ice, if liked, in chilled glasses.
area : North Africa
course : beverage
source : North African Cooking / Hilaire Walden