Try saying Shabbat Sharbat five times fast, it’s a mouthful, but if you want to try an authentic traditional Jewish drink from India this is it.
In India, Sharbat refers to any drink made from fruit or flowers, but Shabbat Sharbat is something special. The Jews could not get kosher wine or grape juice to celebrate Shabbat so they made homemade sharbat from fresh grapes.
At sunset, the sharbat is poured into a goblet for the Kiddush prayers. The person who says the Kiddush sips it from the goblet and passes it to family and friends. Sometimes, smaller shot glasses are filled with sharbat for guests. The sharbat stays fresh in the fridge for two days.
Learn more about Jewish Indian Cuisine and Esther David here.
Ingredients
- 500 grams/1 pound black seedless dry grapes
- 1 liter water
- Optional: sugar to taste
Nutritional Facts
Nutrition Facts
Indian Sharbat for Shabbat
Amount per Serving
Calories
1725
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
0.2
g
Sodium
100
mg
4
%
Potassium
4775
mg
136
%
Carbohydrates
453
g
151
%
Fiber
23
g
96
%
Sugar
388
g
431
%
Protein
18
g
36
%
Vitamin A
1650
IU
33
%
Vitamin C
80
mg
97
%
Calcium
280
mg
28
%
Iron
9
mg
50
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Wash dried black seedless grapes in a colander till clean. Soak them in a bowl of water from early morning to late afternoon (seven to nine hours).
- Process in a mixer, add sugar if using, strain through a thin muslin cloth or fine-mesh strainer, bottle and keep in a refrigerator.
Notes
Excerpted from Bene Appetit: The Cuisine of Indian Jews
