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The final days of August and the approaching end of summer give us all the more reason to savor the remaining warm days with a refreshing drink in hand! Why not take your seasonal sips a step further with NaTakallam? Explore our favorite summer drinks from the Middle East to Latin America and around the world! Each beverage tells a story of history, culture, and the unique flavors of its homeland. So even as your summer travels wind down, let’s take a delicious journey across the globe, one drink at a time!

1. Jallab

Jallab (Arabic: جلاب) is a beloved summer drink across the Levant – that’s Syria, Palestine, Lebanon, and Jordan. With a distinct floral aroma, this refreshing beverage is made from dates, grape molasses, and rose water, a perfect combination for hot summer days. It’s often served with crushed ice, pine nuts and raisins, and also used to add flavor to ice-cream and yogurt!

Jallab is enjoyed year-round but it also a staple for rehydration during Ramadan.

Ingredients (1 serving):
2 cups cold water
1 ½ tablespoon date syrup
1 ½ tablespoon grape molasses
1 teaspoon rose water
Pine nuts (optional)
Golden raisins (optional)
Crushed ice (optional)

Recipe:
Mix the date syrup and grape molasses with rose water. Add the cold water and stir well. Pour into glasses over crushed ice. Garnish with pine nuts and raisins for a traditional touch. Serve immediately to enjoy chilled.

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2. Sharab al-Busfeyr

Summer is synonymous with seasonal fruits, including our favorite: oranges. Made with the juice of Seville oranges (also known as bitter oranges or sour oranges), Sharab al-Busfeyr literally means “the drink of Seville oranges” in Arabic, and offers a sweet and slightly tart way to cool off as we bid farewell to summer.

Around the Arab world, bitter oranges are harvested in the late winter / early spring season. To enjoy this fruit longer, locals preserve it in this syrup form to savor throughout the summer months. In this way, Sharab al-Busfeyr is a seasonal delight that connects people to their land and its fruits.

Ingredients (4 servings):
2 pounds Seville oranges
Sugar (in equal weight to the orange juice)

Recipe:
Firstly, juice the oranges, and then add in an equal weight amount of sugar. Stir the sugar and juice together and repeat frequently throughout the day until the sugar is fully dissolved. You can also use a blender for this process. Do not add any water to the mixture. Once the sugar is dissolved, transfer the syrup into a clean bottle. It is best kept in the fridge to increase its shelf-life to one year.

To drink, mix ¼ part syrup to ¾ parts water – serve with ice if desired!

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3. Jus de Bissap

Jus de Bissap, literally “hibiscus juice,” is actually an infusion made of dried Roselle Hibiscus flowers, which are commonly sold in markets across many African countries, from Senegal and Ghana to Egypt and Sudan (where the drink is more commonly known as “كركديه” karkadeh in Arabic). Following migration patterns, Bissap and other hibiscus drinks are also popular in many Caribbean countries.

This vibrant red drink is tangy and sweet, often enjoyed cold to combat the intense heat. Bissap is more than just a drink; it’s a symbol of hospitality and is often served at celebrations and gatherings.

Ingredients (6 servings):
2 cups dried hibiscus flowers
1 ½ cups sugar (increase or reduce according to taste)
1 teaspoon orange blossom water
Mint leaves (optional)

Recipe:
Boil the hibiscus flowers in water for 10 minutes. Strain the liquid and stir in the sugar and orange blossom water until dissolved. Allow it to cool, then refrigerate. Serve over ice, with mint leaves for an extra refreshing touch.

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4. Ayran

Ayran is a traditional yogurt-based drink popular amongst Kurdish, Persian, Turkish and more communities spanning from Central Asia to Eastern Europe. This simple yet refreshing beverage is made by mixing yogurt with water and salt, resulting in a hydrating drink perfect for the hottest of summer days. Containing a healthy dose of protein and electrolytes, Ayran is enjoyed both with meals and as a stand-alone drink to quench your thirst.

Ingredients (1 serving):
1 cup plain, whole milk, strained yogurt
½ cup cold water
A pinch of salt
Mint leaves (optional)
Ice cubes (optional)

Recipe:
Mix the yogurt with water and a pinch of salt. Shake vigorously to make it as frothy as possible. Pour into a glass over ice cubes if desired. Garnish with mint leaves, and serve chilled for a cooling and nutritious drink.

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5. Doogh

Doogh is a Persian yogurt-based drink similar to Ayran, but unlike Ayran, Doogh is fermented, often carbonated, and can also be infused with additional herbs and flavorings (e.g. mint, dried rose petals, ground black pepper). Known for its cooling properties and as a source of probiotics, it is often paired with kebabs and other rich dishes that have a naturally “heaty” profile (from the use of earthy spices in local food).

While the recipe below offers a simple way to prepare Doogh today, the traditional method of preparation takes multiple days! First, milk and yogurt are mixed in a specific ratio until smooth. This mixture is gently heated until uniformly warm, then salt is stirred in, and the mixture is placed in a closed container to ferment for 3-4 days. It is this fermentation process that gives Doogh its natural savory flavor and fizz!

Ingredients (4 servings):
2 cups plain, whole milk yogurt
2 cups sparkling water
½ cup mint leaves
1 teaspoon salt
1 tablespoon dried rose petals (optional)
Ice cubes (optional)

Recipe:
Blend the yogurt, mint leaves, salt and rose petals in a blender. Pour in club soda and mix with a wooden spoon, scraping down sides of the blender, until everything is incorporated. Serve Doogh in iced-filled glasses, garnished with mint if desired.

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6. Papelón con Limón

Papelón con Limón is one of the oldest and most popular beverages in Venezuela! Simply made from unrefined sugar cane (also known as “piloncillo” or “panela” in Spanish), lime juice and water, Papelón con Limón is an easy and tasty way to freshen up on a summer day.

Ingredients (4 servings):
8 ounces papelón (unrefined cane sugar)
½ cup freshly squeezed lime juice
4 cups hot water
4 cups cold water
Ice cubes (optional)

Recipe:
Pour hot water over the unrefined cane sugar. After it has dissolved and cooled off, add the lime juice and cold water, and stir well. Serve with ice cubes. ¡Salud!

As far back as the 18th century, Papelón con Limón was a favorite among field workers for its high nutritional value. This now-classic drink won over the love of successive generations, and is a part of the heart and soul of Venezuelan culinary culture, offering a glimpse into the history and indigenous flavors of the region. Learn more about the rhythms of Venezuelan life through learning Spanish with NaTakallam’s native-speaking tutors.

7. Agua de Limón con Chia

Long before chia seeds became a health trend, they were a staple food for the Mayans and Aztecs. Agua de Limón con Chia is lime juice with chia seeds, which swell in water to create a cooling, slightly gelatinous texture. A perfect thirst-quencher on hot summer days!

Ingredients (5 servings):
3 large limes
¼ cup chia seeds
4 cups water
½ cup sugar (increase or decrease according to taste)
Ice cubes (optional)

Recipe:
Pre-soak the chia seeds in 2 cups of water until gelatinous. Squeeze the juice from the limes into a pitcher, and whisk in the soaked chia seeds, remaining water, and sugar to taste. Stir well and serve over ice cubes if desired.

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8. Kompot

Kompot is a traditional drink in Eastern Europe, made by simmering fresh or dried fruits with sugar. It can be enjoyed hot or cold, but in the summer, it’s served chilled, offering a sweet and fruity refreshment. A staple in Slavic households, Kompot is often prepared in large batches and enjoyed throughout the day.

Ingredients (4 servings):
6 cups chopped organic fruits (apples, apricots, peaches, plums, berries, cherries etc.)
4 cups water
4 tablespoons sugar

Recipe:
Combine the fruits and water in a large pot. Bring to a boil, then simmer for 15 minutes. Turn off the heat and stir in the sugar. Allow the compote to cool for a minimum of 2 hours (or maximum overnight in the fridge). As it cools, the flavors will infuse and intensify. You can then serve chilled, choosing whether or not to strain the fruits! (Strained fruits can be cooked to purées.)

The Kompot drink is related to the broader European concept of fruit “compote,” which is French for “stewed fruit.” This beverage is designed to use any surplus of summer fruit, as well as fruit that may be bruised or overripe, reflecting the creativity of local communities to ensure no food is wasted! Gain insight to native Slavic practices when you connect with NaTakallam’s bilingual Ukrainian–Russian Language Partners.

From the tangy kick of Jallab to the sweet comfort of Kompot, each sip of these summer drinks offers a delicious glimpse into diverse cultures, rich histories and communal traditions. Why not take your cultural exploration one step further? Sign up for NaTakallam’s language sessions today and connect with the communities that make these drinks so special!

Whether you’re interested in Arabic, Armenian, French, Kurdish, Persian, Russian, Spanish, or Ukrainian, our native-speaking Language Partners are here to guide you on your linguistic journey.

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