~112 cal · 0g protein · 30g carbs · 0g fat (estimated, per serving)
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Glass of pale amber dried-lime drink
🇶🇦 Doha
Loomi — sun-dried limes — perfume Gulf cooking, and in Qatar they also make a distinctive drink. Steeped and blended into a tart, faintly smoky, deeply aromatic infusion and sweetened to taste, sharbat loomi is served chilled at the Ramadan table and through the long Doha summer.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 6 —
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6 dried limes (loomi), pierced
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8 cups water
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3/4 cup sugar
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a handful a few mint leaves
Instructions
1
Pierce the dried limes and simmer them in the water for 12–15 minutes until the water is fragrant and amber.
2
Press the softened limes to release more flavor, then discard them.
3
Stir in the sugar until dissolved and add the mint.
4
Chill thoroughly and serve cold over ice.
Qatari Ramadan tradition.
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🌏 While it simmers — know your destination
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Doha. A gleaming bay city that treasures slow-pounded harees.
🗺️
Qatar. A peninsula where slow wheat-and-meat porridge is prized.
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Asia. From street-cart woks to slow monastery kitchens.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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