Basil Seed Syrup (Sharbat Tokhm-e Sharbati): A Cooling Summer Drink

Basil seed syrup, known in Persian cooking as a traditional summer drink, is made from tiny basil seeds that swell into a soft gel in water. It is cooling, refreshing and easy to prepare. The recipe card below lists the quantities; here is what to know to make it well.

Why people love it

• The seeds hold water, so the drink feels very refreshing in hot weather.
• They are rich in fiber, which supports digestion.
• It is naturally low in calories when you go easy on sugar.

How to prepare it

1. Soak 1 tablespoon of basil seeds in a small bowl of water for 10 to 15 minutes, until each seed is surrounded by a clear gel.
2. Drain lightly and add to a glass with cold water.
3. Sweeten with honey or sugar, and add ice.
4. For a classic Persian flavor, add a few drops of rosewater and a squeeze of lemon.

Tips

• Do not soak the seeds for hours in hot water; they become slimy and lose their pleasant texture.
• Add the seeds to the drink just before serving.
• Use mint, cucumber slices or fruit syrup for variations.

Who should be careful?

• Always drink basil seeds fully swollen. Dry seeds can swell in the throat.
• Do not give them to young children without soaking first.
• If you have a digestive condition, take small amounts at first, because the fiber can cause gas.

Storage

Soaked seeds keep in the refrigerator for 1 to 2 days. Serve the drink cold and fresh.

This is general information, not medical advice.