Pomegranate Doogh (Yogurt Soda) Recipe

Try this yogurt soda — which is a combination of bubbly, creamy and salty — to get your fizzy fix without tasting too sticky-sweet.

| May 2019

Photo by Ellen Silverman

Serves 2 (scant 8 ounces each)

Prominent in Persian cuisine, doogh is a yogurt soda that’s bubbly, creamy, and a touch salty. This pomegranate juice-based twist borrows conceptually from what makes doogh, and its Turkish cousin ayran, so popular: that yogurt drinks don’t have to be sticky-sweet to quench your thirst. This one is fizzy and invigorating but not at all syrupy. (If it’s too tart for you, stir in up to 2 teaspoons sugar.)


  • 3/4 cup plain yogurt (not Greek)
  • 1/2 cup pomegranate juice
  • 2 tablespoons fresh orange juice
  • Ice cubes
  • 1/4 cup seltzer, or more as needed
  • Sugar (optional)

Photo from Adobe Stock


  1. In a 2-cup glass measuring cup, whisk the yogurt, pomegranate juice, and orange juice until smooth and mauvey pink.
  2. Pour into two ice-filled glasses.
  3. Top each off with seltzer.
  4. Taste, adding sugar if desired, and serve immediately.

More from Yogurt Culture: A Global Look at How to Make, Bake, Sip, and Chill the World's Creamiest, Healthiest Food:

yogurt-cultureLong celebrated as a versatile ingredient in cuisines across the globe, yogurt has recently emerged as a food of nearly unparalleled growth here in the United States. The time has come for a modern, far-ranging cookbook devoted to its untapped culinary uses. In Yogurt Culture, award-winning food writer Cheryl Sternman Rule presents 115 flavorful recipes, taking yogurt farther than the breakfast table, lunchbox, or gym bag. Rule strips yogurt of its premixed accessories and brings it back to its pure, wholesome essence. In chapters like Flavor, Slurp, Dine, and Lick, she pairs yogurt not just with fruit but with meat, not just with sugar but with salt, not just with herbs but with fragrant spices whose provenance spans the globe. She provides foolproof, step-by-step instructions for how to make yogurt, Greek yogurt, and labneh at home, though all of her recipes can also be prepared with commercial yogurt. Rule explores yogurt from every angle, explaining how to read a label, visiting producers large and small, and gaining entry to the kitchens of cooks from around the world. Deeply researched and peppered with stories, interviews, and full-color photographs, Yogurt Culture offers a fresh, comprehensive take on a beloved food.

Excerpted from Yogurt Culture: A Global Look at How to Make, Bake, Sip, and Chill the World's Creamiest, Healthiest Food© 2015 by Cheryl Sternman Rule. Photography © 2015 by Ellen Silverman. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.



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