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Persian Sour Orange Syrup (Sharbat-e Porteghal)

Persian Sour Orange Syrup (Sharbat-e Porteghal)

Before supermarkets were around, Persians would make this sweet and sour orange syrup. They would keep it in their refrigerators and add it to water to make a refreshing orange drink during the spring and summer months. Recipe by Laura Bashar of Family Spice



  1. Combine in a small pot and stir over low heat:
    • 1 cup freshly squeezed orange juice , approximately 3 oranges
    • 1/2 cup freshly squeezed lemon juice , approximately 1 large lemon
    • 1/2 cup freshly squeezed sour orange (narenj) , approximately 2 sour oranges
    • 2 cup granulated sugar
  2. Stir unti sugar is dissolved and syrup thickens, approximately 10 minutes. Do not boil.
  3. Remove from heat and stir in:
    • 2 TBS orange zest , grated
  4. Let mixture cool to room temperature then transfer to bottles. Top with a layer of:
    • 1 TBS orange , grated
  5. Syrup will keep in the refrigerated, sealed in a bottle for up to 2 months.

Prep Time: 10 mins
Cook Time: 10 mins
Inactive Time: 1 hour cooling time
Difficulty: Easy
Servings: 32
Serving Size: 1 TBS

Serving Suggestions: Use approximately 1 TBS of orange syrup for every 6-8 ounces of water. It can also be added to club soda.