Persian Drinks to Escape the Summer Heat in Iranian Style

During the hot summer days, nothing is better than cooling off with some traditional Persian drink named Sharbat (Syrup) as the cool beverage! The summer heat and humidity in some cities along the seas and the shores (North and South of Iran) is a good reason to write about some popular traditional Iranian cooling drinks for those who plan to travel to Iran during the long, hot summer holidays while wishing to escape the summer heat. Here are some popular summer drinks to help you survive the summer heat.

Sharbat-e Khiyar Sekanjabin

Sharbat-e Khiyar Sekanjabin is a traditional Persian summer cooler made from a refreshing mix of grated cucumber and mint vinegar syrup known as sekanjabin. This drink is not just hydrating but also a gentle remedy for heat exhaustion. The crispness of cucumber pairs beautifully with the tangy sweetness of the syrup, creating a balance that’s both calming and rejuvenating on hot days.

Served over ice with a touch of rose water or fresh mint, Sharbat-e Khiyar Sekanjabin is often a nostalgic reminder of family gatherings and warm evenings in Iranian households. It’s more than just a drink, it’s a cultural experience that connects the modern world to centuries-old culinary traditions.

How to Make: Grate fresh cucumber and mix it into a glass of cold water with a few tablespoons of mint vinegar syrup (Sekanjabin), then add ice and a splash of rose water for extra aroma.

Lemon Sharbat

Made with fresh lemon juice, sugar, and chilled water, Lemon Sharbat is often laced with a dash of salt and mint to elevate its flavor profile. It’s known for its energizing properties and its ability to cool the body from within.

In Iranian culture, Lemon Sharbat is not just a beverage, it’s a symbol of hospitality. Guests are welcomed with a chilled glass, and it’s often prepared in bulk during festivals or summer gatherings. Its crisp tartness and cheerful yellow hue make it a perennial favorite during the hottest months.

How to Make: Squeeze fresh lemons into a pitcher of chilled water, stir in sugar until dissolved, and add a pinch of salt or mint leaves for a tangy twist.

Watermelon Juice

Watermelon juice (Ab-e Hendevaneh) is a naturally sweet and hydrating drink made by blending ripe watermelon with a squeeze of lime or mint for an extra kick.

Watermelon Juice

This bright red refreshment is rich in vitamins A and C and is known for being incredibly cooling, making it a go-to in hot climates. Perfect for breakfast or a midday refresher, watermelon juice is also a visual treat with its vibrant color and juicy texture.

How to Make: Blend chunks of ripe watermelon with a dash of lime juice and strain if desired, then serve it ice-cold for a naturally sweet refresher.

Tokhme Sharbati

There are also some kinds of syrup made of herbal seeds, sugar, and cold water with ice cubes. Tokhme Sharbati, also known as basil seed drink, is a beloved Iranian beverage that’s both striking and soothing. When soaked in water, basil seeds swell into jelly-like orbs that float in the drink, adding a unique texture that is fun to sip. Traditionally flavored with rose water, lemon, or syrup, it’s a versatile base for many summer drinks.

Aside from its visual charm, Tokhme Sharbati is known for its cooling effects on the body and its digestive benefits. It’s often consumed during fasting or in the heat to keep the body balanced and refreshed, making it a practical and tasty addition to any warm-weather routine.

How to Make: Soak basil seeds in water for 15–20 minutes until they bloom, then mix with lemon juice, cold water, and sugar or syrup to taste.

Tokhme Sharbati

Sharbat-e Khakshir 

Sharbat-e Khakshir (Sisymbrium irio, known as London Rocket) is a thirst quencher drink that is very popular against heat and dehydration during hot summer days. Of course, this delicious soothing drink with its many health benefits is enjoyable all through the year. It will be more refreshing when it is served with lightly sweetened cold water, a touch of rose water, and ice cubes. As the tiniest reddish-brown seeds of Khakshir sit at the bottom of the glass, stirring up is recommended while drinking. Stir and watch the beautiful dance of Khakshir seeds in the water, take a sip, and enjoy!

Khakshir is a natural and herbal liver detox drink that is good for skin improvement. It is used for healing the wound and reducing fever as well. Without adding any sugar or ice cubes, it is also used for medicinal purposes all year round. The scientific name of Khakshir is Sisymbrium irio and it is also known as the London rocket.

How to Make: Rinse Khakshir seeds thoroughly, then stir into sweetened cold water with a touch of rose water or lime for a subtly earthy and cooling drink.

Sharbat-e Khakshir

Sekanjabin

Sekanjabin is one of the oldest sweet and sour syrups in Iran, dating back to ancient times. It’s a combination of mint extract, Serkeh (vinegar), and Angebin (natural honey) or sugar. Sharbat-e Sekanjabin is usually served in the summer. It is very common in the southern cities of Iran where summer is longer and hotter. Sekanjabin is not just a syrup; it is a good source of vitamins with medicinal values of healing power.

Having Sekanjabin syrup with romaine lettuce has not only been an afternoon ritual in the summer in Iran for a long time but also has been one of the delicious customs on the thirteenth and the last day of Nowruz. Despite its simple ingredients, the flavor complexity of sekanjabin makes it a timeless favorite, standing strong across centuries.

How to Make: Simmer equal parts vinegar and sugar with fresh mint until slightly thickened, then dilute with cold water and ice to create a zesty, sweet-tart drink.

Sekanjabin

Abdoogh Khiar

Abdoogh Khiar is a chilled yogurt soup with lots of aromatic fresh herbs, diced cucumbers, chopped radishes, crushed walnuts, and sweet golden raisins topped with dried rose petals and served with pieces of dried/toasted flatbread. In the summertime, with high-temperature days, this traditional summer recipe refreshes you and keeps you cool during the hot summer holiday.

The beauty of Abdoogh Khiar lies in its texture and contrast, crunchy walnuts, juicy raisins, crisp cucumbers, and velvety yogurt all come together in a delightful harmony. Served with bread, it’s a refreshing and nourishing escape from the heat.

How to Make: Whisk yogurt with cold water until smooth, add diced cucumber, crushed walnuts, raisins, herbs, and dried mint, then chill and serve with ice.

Abdoogh Khiar

Last Words

Iranian summer drinks are more than mere refreshments; they’re a blend of heritage, health, and hospitality. Whether it’s the floral notes of rose water, the earthy charm of seeds like Khakshir and Tokhme Sharbati, or the vibrant freshness of herbs and fruits, each sip tells a story of tradition and seasonal wisdom.

In a world of fast-paced choices and artificial flavors, these ancient elixirs offer a reminder of the power of simplicity and natural ingredients. Whether you’re seeking hydration, healing, or a taste of culture, these traditional drinks offer something special for every heart and home.

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