Bukharian kitchens have always had simple secrets to surviving summer: homemade fruit stews, creamy yogurt drinks, herbal lemon waters. Now we’re bringing those flavors into 2025 — with light, vibrant mocktails that honor every sip of tradition.
Limon va Nana – Sharbati Limon va Nana
Traditional:
- 1 lemon, sliced
- 8–10 mint leaves
- 1 liter cold water
- Optional: 1 tsp sugar
Let infuse 30+ minutes. Serve cold.
Modern Mocktail – Sharbati Limon va Nana:
- Juice of 2 lemons
- 1 tbsp lemon zest
- 10 mint leaves
- 2 tbsp honey or sugar
- 1.5 cups cold water
- Ice + lemon wheels
Muddle zest, mint, sweetener. Add juice and water. Strain. Serve on ice.
Kompot – Kompot Fizz
Traditional Kompot:
- 1 cup dried apricots or cherries
- 1/2 apple, sliced
- 1/4 cup sugar
- 6 cups water
Directions:
Simmer all ingredients for 30–40 minutes. Chill and serve cold.
Modern Mocktail – Kompot Fizz:
- 1/2 cup chilled kompot
- 1/2 cup sparkling water
- Ice + basil or mint
Serve kompot over ice, top with sparkling water, and garnish.
Choy (Cardamom Tea) – Chai Qaymoqi Soda
Traditional Choy:
- 2 tsp loose black tea
- 2 crushed cardamom pods
- 2 cups water
Directions:
Steep tea and cardamom. Serve hot and strong.
Modern Mocktail – Chai Qaymoqi Soda:
- 1/2 cup brewed cardamom tea (cooled)
- 1/4 cup oat or almond milk
- 1/2 tsp vanilla extract
- 1 tsp honey or date syrup
- Sparkling water + ice
Mix all but the soda. Pour over ice and top with sparkling water.
Suzma Water – Cucumber Suzma Spritz
Traditional:
- 2 tbsp suzma or thick yogurt
- 3/4 cup cold water
- Pinch of salt
Mix until smooth and drink chilled.
Modern Mocktail – Cucumber Suzma Spritz:
- 2 tbsp suzma or Greek yogurt
- 3/4 cup cold water
- 1/4 small cucumber, grated
- 1/2 tsp lemon juice
- Salt + soda water (optional)
Blend all. Pour over ice. Add soda water for a fizzy finish.
From Tashkent to Today: 4 Bukharian Summer Drinks — Traditional & Mocktail Remix (2025 Edition)
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