Sharbat Nomi Basra — Iraqi Dried Lime Cooler

Rinse the dried limes and pierce each one three or four times with a skewer. If you do not pierce them, water will not penetrate the rind and the sharbat will have little flavor. Break the larger limes in half; do not remove the seeds.

Put the water, dried limes and crushed cardamom pods in a pot and bring to a boil. Reduce the heat and simmer gently for 10 minutes. Do not extend this time; the bitter compounds in dried lime rind will leach into the water during a long boil.

Remove the pot from the heat, stir in the sugar, cover and let steep for 10 minutes. The color will deepen to dark amber as it steeps. Adding the sugar while the liquid is hot helps it dissolve completely; in cold water it would settle at the bottom.

Strain the mixture through a fine-mesh sieve and press the dried limes gently without crushing them; crushed limes will cloud the sharbat and make it bitter. Add the lemon juice, taste, then pour into a pitcher and let cool.

Fill glasses with ice and pour the sharbat over it. Add a lemon slice and a few mint leaves to each glass. Squeeze the mint leaves once in your palm to release their aroma without crushing them.