Yogurt and sparkling water may seem like an odd combination to the uninitiated, but make this Persian version of a spritz called a Doogh and you might just be a convert. Doogh is a tangy, light, refreshing accompaniment to meat-heavy Persian cuisine. It is the Persian take on the bottled Ayran served at many Turkish restaurants — a more watered down, herb-heavy version. This recipe takes the refreshing qualities of the Italian spritz and puts a Persian spin on it. Instead of swapping out spirits in a traditional mocktail recipe, instead take this opportunity to learn something new for a non-alcoholic spritz.
Tips for Making Doogh
The main ratio to remember for this non-alcoholic spritz is 1/3 yogurt to 2/3 water (though you could adjust that to personal taste). The ingredients are simple, but try to find the thickest, tangiest and saltiest yogurt you can. Traditionally, you would leave the yogurt to ferment for a few days, but regular yogurt works just fine for the sake of convenience. If you can access Ayran, a bottled yogurt drink often found at Middle Eastern markets and restaurants, that makes an even better Doogh; just be sure to raise the ratio of yogurt to water.
Doogh, A Persian Non-Alcoholic Spritz Recipe
Doogh, A Persian Non-Alcoholic Ingredients
- 1 cup yogurt
- 3/4 tsp salt
- A handful of fresh mint leaves or 1 tsp dried mint leaves
- 2 cups sparkling water
- Optional: 1 cucumber
Persian Non-Alcoholic Spritz Instructions
- Add all ingredients to blender and blend until smooth. Alternatively, add them all to a mason jar and shake to combine. Adjust salt and yogurt to personal taste.
- Pour over ice and garnish with a sprig of mint to serve
More Spritz Recipes
- Non Alcoholic Spritz Tips for a Booze Free Euro Summer
- The Porch Rocker Summer Spritz
- How to Make an Espresso Spritz
Story by Mitra Nourbakhsh
Photography by Dave Bryce
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