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
- In a 2-cup glass measuring cup, whisk the yogurt, pomegranate juice, and orange juice until smooth and mauvey pink.
- Pour into two ice-filled glasses.
- Top each off with seltzer.
- 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:
- A Natural Versatility: Mongolian Yogurt Culture
- The Balance of Sour: Persian Yogurt Culture
- Orange-Clove Lassi
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.