5 Classic Ramadan drinks ????

Tangy, Fruity, and Creamy

by Middle Eats
Classic Ramadan drinks Tangy Fruity and Creamy

Classic Ramadan drinks are on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

5 Classic Ramadan drinks – Tangy, Fruity, and Creamy Today we’re going to be making 5 classic Ramadan drinks. Tangy Tamarind and Carob, Fruity Hibiscus and Qamar Al-Din, and Creamy coconut Sobia. These are perfect for quenching your thirst after a long day of fasting

  • Qamar Al Din
  • Sobia
  • Carob Juice
  • Hibiscus Juice
  • Tamarind Juice
  • Classic Ramadan drinks Tangy Fruity and Creamy

Follow along with the 📝 recipes below👇🏾👇🏾

Classic Ramadan drinks Tangy Fruity and Creamy
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5 Classic Ramadan drinks

Rating: 5.0/5
( 1 voted )
Serves: 4 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat


Qamar Al-Din

Qamar Al Din

  • 400g (14 oz) Qamar Al-Din
  • 1L boiling water
  • 300g (1/3 cup) sugar



  • 475ml (2 Cup) Coconut Milk
  • 350ml (1.5 Cup) Whole milk
  • 2 Tbsp Rice flour
  • 2 Tbsp Coconut milk powder
  • 1/4 cup powdered milk
  • 1/3 cup powdered sugar
  • 1 Tsp Vanilla powder

Carob Juice

Carob Juice

  • 300g (1.5 cups) sugar
  • 250g (1/2 lb) Carob
  • 2L boiling water

Tamarind Juice

Tamarind Juice

  • 200g Tamarind
  • 1L boiling Water
  • 300g (1 1/2 Cup) Sugar
  • 1L water

Hibiscus Juice

Hibiscus Juice

  • 1 Cup Hibiscus flowers
  • 150g (2/3 cup) sugar
  • 1L (34 fl oz) boiling water


To make Qamar Al-Din:

  1. Slice the Qamar al-din into small squares
  2. Add the sugar and pour over the boiling water
  3. Allow soaking for at least 4 hours
  4. Blend the softened fruit and liquid together until completely smooth
  5. Dilute with up to 1L of water if needed

To make Sobia:

  1. Add the milk to a jug or bowl, and add the rice flour
  2. Whisk together and place in the fridge. Allow it to soak for 4-6 hours
  3. Strain the milk by pouring it through a cheesecloth
  4. Add the remaining ingredients and the milk to a blender, blend on high speed until smooth and creamy

To make Carob:

  1. Break the carob into small pieces, or grate it into a powder. Wash the carob and let it dry
  2. Add the sugar to a pot over medium-high heat and let it melt into a caramel
  3. Once it liquidizes, mix it with the remaining sugar. Turn the heat up to high and briefly burn the caramel for a few seconds
  4. When it has a dark brown color, add the carob and mix them together well
  5. Add the boiling water and let this boil for 30-60 minutes
  6. Remove the softened carob and place in the blender, add 2 cups of water and blend until liquidized
  7. Strain the remaining liquid from the pot
  8. Strain the blended carob into the rest of the liquid
  9. Dilute with water if needed

To make the Tamarind:

  1. Break the tamarind into smaller pieces, and pour over the boiling water
  2. Let it soak for 2 hours, then transfer to a pot
  3. Agitate the fruit and turn the heat up to high
  4. Add the sugar and remaining water, simmer for 1 hour
  5. Pour the liquid out into a colander, then squeeze the fruit to extract any liquid
  6. Strain the liquid through a cheesecloth or fine strainer
  7. Dilute with water if needed

To make the Hibiscus:

  1. Place the hibiscus flowers in a bowl, wash with cold water and drain
  2. Pour boiling water over the hibiscus and add the sugar
  3. Mix well and allow to steep for 2-6 hours
  4. Serve as is, or dilute with water if needed
Did You Make This Recipe?
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0:00 Intro
0:21 How to make Qamar Al Din
1:33 How to make Sobia
2:50 How to make Carob juice
4:15 How to make Tamarind juice
5:26 How to make Hibiscus
6:12 Taste test + Outro

Recipe video


Let us know what you think of today’s Classic Ramadan drinks tips, tricks, and hacks!

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