👨‍🍳 作り方

1. 1

   Soak the pitted dates in 1 liter of water for at least 4 hours, or preferably overnight, to soften them.

   💡 プロのコツ: Using warm water can speed up the soaking process.
2. 2

   Transfer the soaked dates and their soaking water to a blender. Blend until smooth.

   💡 プロのコツ: If you prefer a smoother consistency, strain the mixture through a fine-mesh sieve.
3. 3

   Pour the blended mixture into a clean jar or container. If using, stir in the sugar and yeast. Add crushed cardamom pods if desired.

4. 4

   Cover the container loosely with a lid or cheesecloth and let it ferment at room temperature for 1-3 days. The fermentation time depends on the ambient temperature and desired level of sourness.

   💡 プロのコツ: Check periodically for signs of fermentation, such as small bubbles. Taste daily to achieve desired tanginess.
5. 5

   Once fermented to your liking, strain the abeer again to remove any solids. Discard the solids or blend them back in for a thicker drink.

   💡 プロのコツ: For a quicker, non-fermented version, skip steps 3 and 4 and simply blend soaked dates with water and serve immediately.
6. 6

   Chill the abeer thoroughly before serving. Serve cold, optionally garnished with a few whole dates or a sprig of mint.