Sharbat

Pomegranate Sharbat (Nar Şərbəti)

1. Bring the water and sugar to a boil in a saucepan. Simmer, stirring over medium heat, until the sugar has completely dissolved, about 5 minutes. Remove from the heat and allow to cool.
2. Meanwhile, knead the pomegranate firmly by rolling it back and forth on a flat surface, until it is soft. Pierce a small hole with a knife on one side of the fruit, then firmly press the fruit with both hands to squeeze the juice out from the hole. You should obtain about 2 cups (500ml) of juice from all four pomegranates.
3. In a pitcher, combine the pomegranate juice with the cooled syrup. Stir to mix. Chill in the refrigerator before serving, or pour into glasses over ice cubes and serve immediately.

Lemon Sharbat (Limon Şərbəti)

1. Combine the water and sugar in a saucepan. Toss in the crushed coriander seeds. Bring to a boil, then simmer until the sugar has dissolved, about 3 minutes. Remove from the heat and allow to cool.
2. Meanwhile, make a saffron infusion with the powdered saffron and 1 tablespoon hot water. Set aside until the sugary syrup has cooled.
3. Squeeze the juice from the lemons into a pitcher. Strain the sugary syrup into the pitcher, discarding the coriander seeds. Stir in the saffron infusion. Chill in the refrigerator before serving.

Mint Sharbat (Nanə Şərbəti)

1. Cut off the stalks of the mint and coarsely chop the leaves. Put the mint in a saucepan. Add 3 cups (750ml) of water. Bring to a boil and simmer over medium heat for 5 to 7 minutes. Remove from the heat and allow to cool.
2. In the meantime, combine the remaining 2 cups (500ml) of water with sugar in a saucepan and boil over medium heat for about 5 minutes, stirring, until the sugar has completely dissolved. Remove from the heat.
3. Strain the mint-infused liquid into a pitcher. Discard the herbs. Add the sugary syrup to the pitcher. Pour in the lemon juice. Stir to mix. Chill before serving.