AI-generated image
Tokma sharbat
Basil seed lemon drink
তোকমার শরবত (tokmar shorbot): lemon drink with soaked basil seeds for iftar
When the azan sounds at sunset during Ramadan, tables from Dhaka's Mirpur flats to village courtyards in Comilla carry a jug of tokma sharbat: lemon water swirling with soaked sweet basil seeds, each one wearing a soft, jelly-like halo. It is sweet, sharp and cooling, a gentle first sip after a long hot fast before the dates and piyaju. The most common mistake is stirring the seeds straight into the jug dry, where they clump into slimy lumps; always soak them separately in plenty of water first. Chef's tip: bruise a few mint leaves or add a thumb of grated ginger to the jug, which many Dhaka families do in the hottest months.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 cup waterfor soaking
- 2 lemonsjuiced, about 80 ml
- 2 ⅛ oz sugaror to taste
- 1 pinch salt
- 1 litre cold water
- 6 fresh mint leaves (optional)lightly bruised
- 8 ice cubesopt
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (2)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/4 doneStep 1: Stir 2 tbsp sweet basil seeds (tokma, sabja) into 1 cup water in a bowl and leave for 15 minutes, stirring once or twice, until every seed has a thick, clear, jelly coat.
15 minStep 3: Stir in the soaked seeds with their water and the 6 fresh mint leaves.
1 minStep 4: Serve cold over 8 ice cubes, giving the jug a stir before each pour since the seeds sink. Drink the same day.
Nutrition per serving
- Calories
- 70 kcal
- Protein
- 1 g
- Carbs
- 17 g
- Fat
- 1 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tokma sharbat take?
- About 15 minutes in total.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of lemons?
- Lime, or 2 tbsp bottled lemon juice per lemon (no zest from bottled juice).
- What can I use instead of sugar?
- Caster sugar, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Doi chiraFlattened rice with curd
Nothing is cooked for doi chira, which is why it has been the breakfast of farmers and fishermen in Barisal for generations: flattened rice is rinsed, softened in thick, slightly sour curd and sweetened with jaggery or sugar, then mashed together with a ripe banana. The texture is soft and creamy with a little chew from the rice flakes, and the taste is cool, sweet and tangy. It is eaten on hot summer mornings, at village fairs and as part of the Pohela Boishakh spread, and it is a favourite of children and of anyone fasting who wants something gentle. The usual misstep is soaking the chira for too long, which turns it to paste; a quick rinse is all it needs before the curd does the rest. Chef's tip: use thick-cut chira, not the thin kind for frying, so the flakes hold their shape.
Guava delightGuava, mango and banana drink
A thick, fragrant blend of ripe guava, mango and banana, boosted with a spoonful of guava powder from the health shop. The book calls it a modern-day vitality drink, drawing on guava's long use in traditional Indian medicine. Serve it well chilled; sieve it if you don't like the little guava seeds.
Power packApple, pear, kiwi and celery juice
A sweet, energising juice of apples, pears and kiwi fruit with a stick of celery, all used unpeeled for extra goodness. It's naturally sweet, so it needs no sugar. Serve well chilled.
Perfect for:RamadanSummer coolers