Erk Sous (Palestinian Licorice Root Drink)

Erk sous is a jet-black, naturally sweet drink brewed from licorice root, famous for the street vendors who pour it from brass jugs during Ramadan. It’s earthy, cooling, and traditionally served ice-cold in small cups.

Ingredients

• 1 cup dried licorice root, coarsely ground
• 6 cups cold water, divided
• 1 tbsp baking soda
• Ice, for serving

Instructions

1. Soak the licorice root
   Combine the ground licorice root with 2 cups of cold water and the baking soda in a bowl. Let it soak for 8 hours or overnight.
2. Strain the first infusion
   Strain the mixture through a cheesecloth-lined sieve, pressing to extract as much liquid as possible. Set the liquid aside.
3. Repeat the extraction
   Return the strained root solids to the bowl, add the remaining 4 cups of cold water, and let soak for another 2-3 hours.
4. Strain again
   Strain this second batch and combine it with the first extraction.
5. Chill and settle
   Refrigerate the combined liquid for at least 2 hours; a light foam will rise to the top, which is normal.
6. Serve over ice
   Pour into small glasses filled with ice and serve immediately.

Erk sous is meant to be drunk fresh and very cold, so make it the same day you plan to serve it.