Meet Sharbat, the Ancestor of Sorbet, Syrup, Shrub, Sherbet, and Pretty Much Everything Else Cool

Gastropod

Cynthia Graber and Nicola Twilley

Science, Arts, History, Food

4.7 • 3.7K Ratings

🗓️ 6 August 2019

⏱️ 23 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

Many of you won’t have heard of sharbat, the delightfully tangy, refreshingly icy Persian drink. But most of you will have tasted at least one of its many descendants: sorbet, sherbet, syrup, shrub, and even the julep. So, what is sharbat? How did it inspire so many variations on cooling deliciousness? And how did Persians manage to make ice in the middle of the desert—thousands of years before the invention of mechanical refrigeration? Find out while keeping cool in this special episode of Gastropod, sponsored by McCormick. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Transcript

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0:31.0	This is a vinegar syrup.
0:35.0	This sugar, water and cooked and then vinegar added.
0:40.0	Add some water in it.
0:43.0	Some ice.
0:46.0	Actually plant your voice.
0:51.0	Add some cucumber, grated cucumber.
0:59.0	Then add some fresh mint.
1:06.0	That my friends is pure audio refreshment.
1:11.0	Otherwise known as the sound of the grandum of a runny and cooking in the US,
1:15.0	making a classic icy Persian treat.
1:18.0	It's called charbat.
1:19.0	You may not have heard of charbat.
1:21.0	I hadn't, but you probably have heard of some of its descendants.
1:25.0	Sorbet, syrup, sherbet, even tulips.
1:28.0	And this episode we get to the bottom of the charbat glass.
	...

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