Moroccan · Drink
Almond & Orange Blossom Sharbat
A cooling almond milk drink — sharbat el looz — made from ground almonds steeped and strained, sweetened lightly and perfumed with orange-flower water. Served ice-cold, it's a refreshing, milky cooler poured at Ramadan tables and summer gatherings across Morocco.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Serves
- 4
- Level
- Easy
Ingredients
- 150 g blanched almonds
- 1 litre cold water
- 4 tbsp sugar or honey
- 1 tbsp orange-flower water
- Ice, to serve
- A few drops of vanilla (optional)
Method
- 1
Soak
Soak the almonds in some of the water for a few hours to soften.
- 2
Blend
Blend the almonds with the rest of the water until very fine and milky.
- 3
Strain
Strain through a muslin cloth, squeezing to extract all the almond milk.
- 4
Sweeten
Sweeten with sugar or honey and add the orange-flower water and vanilla.
- 5
Chill
Chill thoroughly.
- 6
Serve
Pour over ice and serve cold.
Chef's tips
- Strain through fine muslin for a smooth, silky drink.
- Adjust sweetness and orange-flower water to taste; both should be gentle.
- Keep the leftover almond pulp for cakes or porridge.
Frequently asked questions
Is this the same as horchata?
It's a close cousin — Morocco's almond sharbat is a milky almond drink perfumed with orange-flower water, similar in spirit to Spanish or Latin American horchata.
Can I use shop almond milk?
In a pinch, yes — sweeten unsweetened almond milk and add orange-flower water. Freshly made from whole almonds is far richer and creamier.