Name: Khoshaf
Yield: 6 Servings
Ingredients: 3 bags chamomile tea; 1 cup mixed dried fruit (such as apricots, figs, prunes, and/or cranberries), pits removed if needed, cut into ½"–1" pieces if large; ⅓ cup honey (optional); Floral, fruit, or spiced liqueur (such as St-Germain, arak, Cardamaro, or sambuca; for serving; optional)

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Photograph by Laura Murray, food styling by Susie Theodorou, prop styling by Sophie Strangio

This simple refreshing drink Sohla El-Waylly often uses to break fast during Ramadan gives all kinds of holiday vibes. Though definitely not halal, spike it with a splash of liqueur (Cardamaro, Lillet, sambuca, even peach schnapps would be nice), or keep it nonalcoholic with a light honey syrup instead. This recipe is part of Sohla’s Thanksgiving-for-two-or-maybe-eight feast, see the full menu here.

Recipe information

Yield
6 Servings

Ingredients

bags chamomile tea

cup mixed dried fruit (such as apricots, figs, prunes, and/or cranberries), pits removed if needed, cut into ½"–1" pieces if large

⅓

cup honey (optional)

Floral, fruit, or spiced liqueur (such as St-Germain, arak, Cardamaro, or sambuca; for serving; optional)

Need to make a substitution?

Preparation

Step 1
Place tea bags and fruit in a heatproof pitcher or large measuring glass or jar and pour 4 cups boiling water over. Let sit 5 minutes. Remove tea bags, wringing them out into pitcher to get every last drop. Cover and chill at least 12 hours and up to 1 week.
Step 2
If using honey, mix in a small bowl with ⅓ cup hot water until dissolved. Cover and chill until ready to serve.
Step 3
To serve, divide fruit and tea among glasses. Sweeten with honey syrup or liqueur if desired.

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Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes