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II Angoor Sharbat II


  • 1/2 x 3-inch piece of orange Zest
  • 1/4tsp. cardamom seeds
  • 4 whole cloves
  • 6 cups grape juice
  • 1/4th cup honey
  • 3-inch piece of cinnamon stick
  • 2 cups sparkling water


  • Tie the zest, cardamom seeds and cloves in a small piece of cheese cloth. Place the juice and honey in a large stainless steel pan and bring it to near the boiling point over moderate heat.
  • Remove the pan from the heat, add the spice bag and cinnamon stick, cover, and set aside until the juice has cooled to tepid. Remove the spice bag and cinnamon stick and chill.
  • Add the water before serving.


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