Sharbat syrups are very popular drinks in Iran. Often made with distilled water of herbs or flowers, one of my favourites was made with mint syrup and fresh grated cucumber with a hint of vinegar, like a shrub. Of course, these are alcohol-free but add a slug of gin or vodka if you are so inclined. These drinks are often served at room temperature in Iran, but I prefer mine with a little ice.
Recipe Tag: cucumber
Cooling cucumber salad with a good amount of heat is one of my favourite things on hot summer days, especially if you can manage to chill it in the fridge for a couple of hours. Don’t worry if you don’t have time, as it is delicious as it is. There is always a jar of Lao Gan Ma chilli oil in my fridge and it’s perfect to use here.
Click here for the recipe for seaweed salsa
This salad can be made a day in advance if kept in an airtight container in the fridge.
I’ve used regular orange baby carrots, but if you can get your hands on mixed coloured ones, they would be wonderful too. Find preserved lemons at specialty food stores, or make your own in advance (I have a recipe on my site mydarlinglemonthyme.com). To make this dish vegan, use brown rice syrup or raw sugar in the dressing.
This granita is just the thing to eat on a sweltering hot summer’s afternoon. Very refreshing from both the cucumber and lime and with only four ingredients, it’s incredibly simple to make too! The mixture can be poured into ice-block moulds if preferred.
While tongue takes a long time to cook, it doesn’t need any attention and can be cooked a few days in advance. This is also good cooked in the slow cooker if you have one. These tostadas are also great as finger food , just top your favourite corn chips with the tongue and salsa just before serving.