This refreshing beverage is a simple infusion of 'arq sous (licorice root ) in water; the mixture is then strained and chilled before serving. No sugar is added, as licorice is naturally sweet.
Although the recipe instructs you to leave the root intact, for fuller licorice flavor you may chop or grind the root before steeping. The addition of mint or lemon grass is optional.
In some Middle Eastern versions of the licorice drink, shaved or ground licorice roots are mixed with orange flower water and a little baking soda, tied in cheesecloth, and then infused. The chilled beverage is then served with a froth – achieved by pouring from a distance – just as a froth or "head" ideally forms on Moroccan tea when poured from up high.
Two 7" lengths of licorice root (the thickness of a finger) will yield the approximate amount called for in the recipe.
Also try hot Licorice Tea.
Prep Time: 5 minutes
Cook Time: 10 minutes
Chilling time: 2 hours
Total Time: 2 hours, 15 minutes
Yield: 3 to 4 servings
- 1 liter water
- 50 g licorice root
- small handful mint leaves or lemongrass (optional)
Bring the water to a boil and add the licorice root (and herbs, if using). Reduce the heat and simmer for ten minutes. Strain the mixture and leave to cool. Chill before serving.
The licorice water will keep for several days in the refrigerator.