Recipe: Khoshaf
By Sohla El-Waylly, courtesy of Bon Appétit magazine.
This simple refreshing drink Sohla El-Waylly often uses to break fast during Ramadan gives all kinds of holiday vibes. Though definitely not halal, spike it with a splash of liqueur (Cardamaro, Lillet, sambuca, even peach schnapps would be nice), or keep it nonalcoholic with a light honey syrup instead.
Khoshaf
6 Servings
Ingredients:
3 bags chamomile tea
1 cup mixed dried fruit (such as apricots, figs, prunes, and/or cranberries), pits removed if needed, cut into ½"–1" pieces if large
⅓ cup honey (optional)
Floral, fruit, or spiced liqueur (such as St-Germain, arak, Cardamaro, or sambuca; for serving; optional)
Preparation:
Step 1: Place tea bags and fruit in a heatproof pitcher or large measuring glass or jar and pour 4 cups boiling water over. Let sit 5 minutes. Remove tea bags, wringing them out into pitcher to get every last drop. Cover and chill at least 12 hours and up to 1 week.
Step 2: If using honey, mix in a small bowl with ⅓ cup hot water until dissolved. Cover and chill until ready to serve.
Step 3: To serve, divide fruit and tea among glasses. Sweeten with honey syrup or liqueur if desired.
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