MILK SYRUP
Ingredients:
sugar – 30 g.
water – 70 g.
milk – 100 g.
The water is boiled and the sugar is dissolved and cooled. Milk is boiled separately and after cooling is added to the syrup.
OVSHALA
Ingredients:
sugar – 30 g
rose petals – 20 g
citric acid – 0.1 g
water – 150 g
ice – 20 g
Boiling water is poured into the rose petals, citric acid is added and kept for 8-10 hours. After that, it is filtered, added sugar and cooled. Sometimes gulab is poured on it.
LEMON SYRUP
Ingredients:
lemon – ¼ pcs.
sugar – 50 g.
saffron – 0.1 g.
water – 100 g.
basil or coriander seeds – 0.1 g.
ice – 50 g.
Cut the lemon peel, add boiling water, basil or mint seeds on it. It is kept for 3-4 hours, filtered, added sugar and lemon juice and cooled. When served, saffron juice and Ice are added to the table.
SUGAR SYRUP
Ingredients:
sugar – 50 g.
saffron – 0.1 g.
coriander seeds – 0.1 g.
cardamom – 0.1 g.
water – 120 g.
ice – 50 g.
Saffron crushed coriander seeds and cardamom are kept in boiled water for 3-4 hours and sugar is added. It is filtered and cooled.
MINT SYRUP
Ingredients:
sugar – 30 g.
mint seeds – 0.4 g or fresh mint – 15 g.
water – 150 g.
ice – 50 g.
Also prepared as caraway sorbet. When using fresh mint, they are crushed and poured with boiled water to obtain an infusion.
SUMAC SHERBET
Ingredients:
sugar – 50 g.
sumac – 20 g.
water – 150 g.
ice – 50 g.
Sumac is kept in boiling water for 3-4 hours, filtered, added sugar and cooled. When served, ice is put inside.
CUMIN SHERBET
Ingredients:
sugar – 50 g.
cumin – 0.12 g.
cardamom – 0.1 g.
water – 120 g.
ice – 50 g.
Crushed cumin and cardamom seeds are kept in boiled water for 3-4 hours and sugar is added. It is filtered and cooled.
FRUIT SYRUP
Ingredients:
lemon juice – 20 g.
orange juice – 40 g.
water – 80 g.
tea brew – 5 g.
slice of lemon – 5 g.
slice of orange – 10 g.
strawberry, cherry, or barberry – 10 g.
mintleaves – 10 g
ice – 0.20 g
It is prepared as a lemon syrup. Fruits, mint and ice pieces are added to the table.
POMEGRANATE SYRUP
Ingredients:
sugar – 30 g.
pomegranate juice – 40 g.
water – 120 g.
ice – 20 g.
Sugar is thawed in boiled water. The pomegranate is squeezed into a separate bowl, the obtained juice is added to the syrup and cooled.
SAFFRON SYRUP
Ingredients:
sugar – 30 g.
water – 150 g.
saffron – 0.15 g.
mint or basil seeds – 0.1 g.
ice – 20 g.
Saffron, basil, and mint seeds are kept in boiled water for 3-4 hours and sugar is added. The syrup is filtered and cooled. When they are served, ice pieces are placed inside them.