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Cardamom Sharbat

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Cardamom sharbat in a glass vessel with a spoon next to a beverage.
Photo by Gentl & Hyers

References to Persian sharbats—sweet boiled fruit syrups—date back some ten thousand years. This method for preserving the harvest was popular throughout the centuries across Central Asia and Northern Africa, though flavor combinations varied widely. Today, the brightly colored syrups can be found chilled and served with a spoon for dessert or stirred into still or sparkling water for a candy-like refresher.

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