By Shreya Goswami
From Egypt and Syria to the Middle East, from India to Indonesia, Muslims around the world break their Ramadan fast with these traditional drinks made with local ingredients. Take a look at some of the most celebrated Iftar drinks from across the globe.
Made with watermelons, rose syrup and chilled milk, this iconic drink is also served near Jama Masjid, Delhi.
Dates, grape molasses, rose water, ice and soaked almonds go into the making of this drink.
Also known as Amar al-Din, this drink is made with apricot paste, water, sugar and mint leaves and also serve in North Africa.
Also known as carob juice, Kharoub is a thick drink made with carob pods boiled in water.
Made of fermented maize, herbs and spices, Hilo Murr is a drink that smells predominantly of cinnamon, ginger and hibiscus.
Made with a unique coconut milk, sugar, agar agar and rose or orange syrup, this drink is also found in the Philippines.
Made of dates soaked overnight in milk, the origins of this drink can be traced back to the Prophet Mohammed.
Prepared with flavoured hot milk, this drink is so thick that many people have it as a pudding too.
Starchy, milky and usually white in colour, Sobia is made by fermenting rice with water, sugar, milk and coconut milk overnight.
Tamarind is soaked and then mixed with sugar and water to make a simple, sour drink that’s consumed during Iftar.