Uploaded April 2021 | Updated September 2026, 1 week ago
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
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If you enjoy our recipes and want to help us make more, then consider becoming a Patron. You can get your name in the video credits as well as some behind the scene updates patreon.com/MiddleEats
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🌍 Stay connected 🌍
You can reach us on instagram or facebook, and we'd love to see any recipes you cook.
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➥Facebook facebook.com/MiddleEatsyt
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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
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Music by Epidemic Sounds - Referral link for a free trial here
epidemicsound.com/referral/zpsg6n
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🍳 My Kitchen Equipment 🥘
(These links are amazon affiliated and help support the channel at no extra cost to you)
Box Grater: geni.us/d4YE
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Smaller food processor: geni.us/gtPJ33
My Kitchen Scale: geni.us/o3tM
Vegetable Peeler: geni.us/tiNom
Citrus Juicer: geni.us/8xWwcBB
Stainless Steel Cookware: geni.us/EsaLACR
Utensils: geni.us/Da55Vjd
Glass jugs: geni.us/QAuvNNB
Stick blender: geni.us/E2FNym
📷 My Filming Equipment 🎥
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Ingredients:
Qamar Al Din
400g (14 oz) Qamar Al Din
1L Boiling water
300g (1/3 Cup) sugar
Sobia
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
300g (1.5 Cup) sugar
250g (1/2 lb) Carob
2L boiling water
Tamarind Juice
200g Tamarind
1L boiling Water
300g (1 1/2 Cup) Sugar
1L water
Hibiscus Juice
1 Cup Hibiscus flowers
150g (2/3 Cup) sugar
1L (34 fl oz) boiling water
Directions:
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 to soak 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 cheese cloth
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 liquidises, 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 colour, 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 in 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 cheese cloth 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
Serve as is, or dilute with water if needed
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
----
🙌 Support the Channel 🙌
If you enjoy our recipes and want to help us make more, then consider becoming a Patron. You can get your name in the video credits as well as some behind the scene updates patreon.com/MiddleEats
----
🌍 Stay connected 🌍
You can reach us on instagram or facebook, and we'd love to see any recipes you cook.
➥Instagram instagram.com/itsmiddleeats
➥Facebook facebook.com/MiddleEatsyt
----
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
----
Music by Epidemic Sounds - Referral link for a free trial here
epidemicsound.com/referral/zpsg6n
----
🍳 My Kitchen Equipment 🥘
(These links are amazon affiliated and help support the channel at no extra cost to you)
Box Grater: geni.us/d4YE
Food Processor: geni.us/2qQ9bX
Smaller food processor: geni.us/gtPJ33
My Kitchen Scale: geni.us/o3tM
Vegetable Peeler: geni.us/tiNom
Citrus Juicer: geni.us/8xWwcBB
Stainless Steel Cookware: geni.us/EsaLACR
Utensils: geni.us/Da55Vjd
Glass jugs: geni.us/QAuvNNB
Stick blender: geni.us/E2FNym
📷 My Filming Equipment 🎥
Sony a6400: geni.us/Cc7J0Nj
Sony F1.8 Lens: geni.us/5ATix6
----
Ingredients:
Qamar Al Din
400g (14 oz) Qamar Al Din
1L Boiling water
300g (1/3 Cup) sugar
Sobia
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
300g (1.5 Cup) sugar
250g (1/2 lb) Carob
2L boiling water
Tamarind Juice
200g Tamarind
1L boiling Water
300g (1 1/2 Cup) Sugar
1L water
Hibiscus Juice
1 Cup Hibiscus flowers
150g (2/3 Cup) sugar
1L (34 fl oz) boiling water
Directions:
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 to soak 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 cheese cloth
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 liquidises, 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 colour, 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 in 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 cheese cloth 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
Serve as is, or dilute with water if needed
