DRINK

6 Type of Sharbate Nana Recipe | Persian Mint Syrup

Sharbate nana is one of the most useful vegetables of this season. With the approach of the summer season and warm weather, we all think of making different syrups that are both delicious and cool.

As you know you can make a lot of syrups with all kinds of fruits and vegetables, but the most important thing is to make a syrup that is not only delicious but full of properties.

With this tutorial, you can make a very delicious and cool drink with mint and entertain your guests. It is necessary to know that mint strengthens the stomach and digestive system, treats infectious and digestive diseases such as nausea and diarrhea, and cools the body temperature in the heat.

Anyway, if you are not familiar with how to prepare sharbate_nana and different types of it, we have prepared the necessary ingredients and how to prepare them in this cooking tutorial on the meals cook site, so be with us in this article.

Different types of sharbate nana:

Different type of sharbate nana

 

1. Simple homemade sharbate nana

2. Sharbate nana and lemon

3. Sharbate nana with dry mint

4. Sharbate nana and honey

5. Sharbate nana and saffron

6. Sharbate nana and rose water

7.Sharbate nana and sekanjebin

You can also read Persian min tea and yakh dar behesht

1. Simple homemade sharbate nana:

How to make simple homemade sharbate nana? (simple homemade sharbate_nana recipe)

Simple homemade sharbate nana

Making homemade sharbat-e-nana with fresh mint leaves at home is a very simple task that contains the health benefits of mint. If you get some fresh mint you can make a super tasty syrup in less than 1 hour. Consuming mint syrup helps digestion and prevents stomach bloating.

It is also used after eating fatty foods such as Vavishka, Abgoosht, Kale pache.

For: 8 people

Preparation time: 5 minutes

Cooking time: 30 minutes

Ingredients for nana syrup:

Ingredients for nana syrup

Water 1 glass
White sugar 1 cup
Fresh mint 1 cup
Sour lemon as needed

Instruction :

1. Washing mint leaves:

Washing mint leaves

In the first step of how to prepare delicious sharbate nana, you need to clean the mints. Then pour them in a colander and wash them with plenty of water.

2. Put mint, sugar, and water on heat:

After washing the mints, in this step, you should put the mints in a pot with water and sugar and put it on the heat. At this stage, the heat of the gas should be mild and the mixture of mint and sugar should boil for about 10 minutes.

3. Consistency of sharbate nana:

At this stage, the color of the delicious syrup becomes slightly green. Now your syrup should boil for a few minutes until it reaches the desired consistency and thickens. To test this you can pour some syrup into a saucer and let it cool.

If the concentration of your syrup becomes like honey after cooling, it means sharbat-e-nana is ready.

4. Add lemon to nana syrup:

Sour lemon helps to prevent the syrup from becoming sugary. In the last few minutes of preparing the syrup add 1 tablespoon of lemon juice to the syrup.

5. Passing the syrup through a strainer:

After your syrup is ready turn off the flame and pass it through a strainer. This will make the syrup uniform and remove the large mint leaves from it.

6. Serve this nana syrup:

Let the syrup cool completely. Now you can pour it into glass containers and put it in the refrigerator. To make this syrup pour 1 to 2 spoons of syrup into a glass.

Then add cold water to it and drink. You can use lemon slices or some mint leaves to decorate.

Sharbate nana is one of the Persian drinks that is a good choice to serve during Iftar in Ramadan to prevent thirst during the day.

This syrup like tokhmeh sharbati, sharbate beh limoo, lemonad,saffron syrup, bidmeshk syrup, khakshir, and rose water syrup helps to quench thirst in the excruciating heat of summer.

2. Sharbate nana and lemon:

Sharbate nana and lemon

How to make sharbat nana and lemon? (Nana syrup and lemon recipe)

Making sharbate_nana and lime juice and fresh mint leaves gives it a wonderful taste. Nana syrup is one of the traditional Iranian syrups, which is suggested to be prepared in the summer season. In this section, you can learn about the steps of preparing this syrup and lemon.

For: 4 people

Preparation time: 5 minutes

Cooking time: 30 minutes

Ingredients:

Fresh mint 1.1 pound
Sugar 2.2 pound
Fresh lime juice 2 tablespoons
Water 3 glasses
Mint extract 1 tablespoon
Green food coloring (optional) 1 drop

Instruction:

1. Heat mint with sugar and water:

In the first step of how to prepare sharbate nana and lemon, you must wash the mints and put them together with water and sugar on medium heat until it boils and the sugar dissolves completely in the water.

2. Thickening of nana syrup:

At this stage, your syrup should boil until it reaches the right concentration. To ensure the consistency of the syrup be sure to test it as before.

3. Add lemon juice and mint:

After the syrup thickens, in this step you should add some fresh lime juice and mint juice to the syrup. If you like the color of your syrup to be green, you can also add food coloring to the syrup at this stage.

4. Putting nana syrup in the kitchen:

After the syrup is completely prepared turn off the heat. Then put a lid on the pot and let your syrup stay in the kitchen for about 12 hours. This will completely remove the mint aroma.

5. Strain sharbat_nana and lemon:

After 12 hours, when the syrup has completely become cool, pass it through a strainer. Then pour the syrup into a dry and clean glass and put it in the refrigerator.

6.Prepare sharbat-e nana:

To make this syrup and lemon, pour some syrup into a glass and then fill the rest of the glass with water. If you want, you can add some fresh lime juice to the syrup and drink it.

3. Sharbate nana with dry mint:

How to make sharbate_nana with dry mint?

Sharbate nana with dry mint

Ingredients:

Dry mint 4.2 ounce
Mint juice (aragh nana) 3.3 pound
Fresh lime juice  as needed
Honey 1.1 pound

Instruction:

To make sharbate nana with dry mint you must first combine some dry mint with mint juice and leave this mixture for 2 hours until the mints soften a little.

Then, boil the mixture of mint juice and dry mint for 5 minutes and filter it. At the end, you can add honey and taste the syrup with a little fresh lemon.

4. Sharbate nana and honey:

Sharbate nana and honey

How to make sharbate nana and honey?

Ingredients:

Mint juice 2.2 pound
Dry mint: 3.5 ounce
Honey 0.8 pound
Lemon juice 2 tablespoons

Instruction:

First, pour dry mint into mint juice and let it soak for 2-3 hours. Put the mixture on the heat until it boils for about 5 minutes.

Then turn off the flame and dissolve the honey in it. After the honey is completely dissolved in the syrup, strain it and pour it into a glass. After cooling keep in the refrigerator.

5. Sharbate nana and saffron:

Sharbate nana and saffron

How to make sharbate nana and saffron?

Ingredients:

Mint 0.4 pound
Sugar 2 glasses
Water 2 glasses
Brewed saffron 2 tablespoons
Lemon juice 1 tablespoon

Instruction:

Mix water and sugar together and put it on high heat until it boils quickly. Then add mint. If you want your work to be easier, you can tie the mints in bunches with thread and throw them in the pot. Wait for about 30 to 45 minutes until the syrup thickens.

Then add lemon juice and saffron. Turn off the flame and keep it in the refrigerator after straining and cooling.

6. Sharbate nana and rose water:

Sharbate nana and rose water

How to make sharbate nana and rose water?

This mint-flavored drink is a natural brain stimulant that helps relieve fatigue and depression and gives you fresh energy.

Ingredients:

Sugar 5 cups
Lemon juice 1/2 cup
Fresh mint leaves 1 cup
Water 9 cups
Rose water  1/2 cup
Cardamom seeds 4 pieces

Instruction:

1. Pour water and sugar into a pot and put it on the heat until it boils.

2. After washing, chop the mint leaves coarsely and pour them in the syrup.

3. Lower the heat and let the syrup boil and thicken, then add the cardamom seeds and let it boil for another 10 minutes.

4. At the end, add lemon juice and rose water to the syrup and turn off the heat, then put a lid on the pot.

5. After a few hours when the syrup has cooled, strain it and store it in a glass bottle in the refrigerator.

6. When using, dilute the thick syrup with water and ice and drink it.

7.Sharbate nana and sekanjebin:

How to make sharbate nana and sekanjebin?

sharbat-e-nana and sekanjebin, which are made with both honey and sugar are some of the drinks that are highly recommended in traditional medicine and are useful for treating many diseases. For this syrup to be healthy, it is better to make it with honey and use it daily.

The thick sekanjebin together with the lettuce is healthy and has a high nutritional value, which has many fans. You can also increase its variety by adding grated cucumber to the syrup and making cucumber and sekanjabin syrup.

Ingredients:

Mint juice (aragh nana) 2 cups
Vinegar 1 cup
Honey 2 cups

 Instruction:

1. Pour mint juice and vinegar into a pot and put it on low heat until it boils.

2. Let the mixture boil for 10 minutes, then turn off the heat.

3. Let the above mixture become lukewarm and its temperature reaches about 50 degrees Celsius, then add honey to it and stir until the honey is completely dissolved and a thick syrup is obtained.

4. After cooling, pour the mint syrup into a glass bottle and store it in a cool place.

5. When using, fill 1/3 of the volume of the glass with thick syrup, add some ice cubes to it, and pour the rest of the glass with water.

6. Stir sharbat nana and drink it cold.

Mint is an essential part of aromatherapy. It’s strong and refreshing smell could help beat stress and rejuvenate the mind. By breathing in the aroma of mint, your mind is instantly calmed.

You can add mint to your tea, use mint extract on a vaporizer or take a mint bath for immediate relief from stress and depression.

Sourced: https://pharmeasy.in/

Notes for nana syrup:

Notes for nana syrup

  • You can also use some fresh lemon instead of lemon juice to prevent mint syrup from becoming sugary.
  • In order to store this syrup for a long time, you can put it in the freezer. Mint syrup can be stored in the freezer for 1 year.
  • You can add some grated lemon peel to the nana syrup and lemon to make it fragrant.
  • In the preparation of this syrup and rose water you can add some rose water after turning off the heat to the syrup.
  • Adding a little fresh ginger makes the drink fragrant. For this purpose, it is recommended to use 2 slices of fresh ginger.
  • After adding sugar to nana syrup it is not necessary to stir the syrup. It is better to let the sugar dissolve in the water on low heat.
  • To make this drink you can use mint with its leaves and stems so that it is easier to remove it at the end of the work.
  • In order to stir by removing the mint syrup, try to use a wooden spoon instead of a metal spoon.
  • If you wish you can add some chia seeds to nana syrup.
  • To make nana syrup and make the syrup green, you can mix the mint leaves completely and then prepare the syrup.
  • You can add some cardamom to sharbat-e-nana to make it fragrant.
  • In the preparation of sharbat-e-nana and honey, you can use different types of honey instead of sugar to sweeten the syrup.
  • To color nana syrup you can use some brewed saffron instead of food coloring in the preparation of this syrup and saffron.
  • Usually, the most important reason for the mint syrup to become bitter is the use of bitter lemon juice or adding the white part of lemon peel to sharbate nana and lemon.
  • The combination of mint, sugar, grape vinegar, and water is used in the preparation of sharbate nana and sekanjebin. If you wish you can also prepare this delicious syrup at home.
  • Mint syrup is useful for helping digestion, treating flatulence, balancing hormones, eliminating diarrhea, and improving cardiovascular system function.
  • It is better to keep the syrup in the refrigerator.
  • If you pour ice on it after pouring the syrup and then add water slowly (don’t stir), the syrup will be thick and smooth. Add a spoonful of syrup for each person.
  • Adding green color to the syrup makes it more beautiful, but it is better not to do this and to consider health more.
  • When preparing mint syrup pay attention that the syrup should not be too thick and hard when it is hot, because when you put the syrup in the refrigerator it will harden a little in the refrigerator and it will stick to itself.
  • Adding a little ginger can add to the properties of nana syrup.
  • You can add a little grated lemon peel for better flavor.
  • The method of preparation of the given syrup is the basic syrup and you can prepare the syrup of any fruit in the same way.
  • Use food coloring to make sharbat-e-nana beautiful.
  • If you wish you can also use carbonated water to serve syrup.

FAQ:

1. What is the cause of bitter sharbate nana?

One of the tips for making sharbat-e-nana is that you should not use lemon juice that has a bitter taste or white lemon peel to prepare it.

2. What is Sharbate Nana good for?

Sharbate nana is useful for helping digestion, treating flatulence, balancing hormones, relieving diarrhea, and improving cardiovascular system function.

3. Is sharbat-e-nana good for nausea?

Yes, this syrup is suitable for nausea and digestive problems.

4. What is the difference between sharbat-e-nana and mint juice (aragh nana)?

Sharbate nana is prepared by cooking water, sugar, and mint in a short period of time, but mint juice is made from the process of evaporation and distillation of mint.

5. Is it possible to make sharbate nana with all types of mint?

No, some mints have a spicy or bitter taste that has different uses. To prepare mint syrup, buy mint from the vegetable store.

Did you like the recipe for sharbat_e nana?

  • If you have experience eating sharbat-e-nana, please say your comment.
  • If you are looking for vegetarian food, I suggest you this drink.
  • You can ask me questions about this Persian drink in the comments. I will answer your questions as soon as possible.
  • if you make this drink and love the taste of it, please share your pic with us on @mealscook facebook & mail.

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Chef Haghighi

I am Chef Haghighi with ten years of cooking experience and setting up many restaurants and fast food in Iran and Turkey. I am interested in writing recipes on my website. I have the TCA international culinary qualification.

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