Egyptian Liquorice Drink (Erksous)
Erksous is made by soaking ground liquorice root with bicarbonate of soda in warm water for four hours, then straining it repeatedly through a cloth bag until it runs clear. The bicarbonate draws out the dark colour and the foam; the repeated straining is what removes the bitterness.
- Prep
- 15 min
- Cook
- —
- Total
- 255 min
- Calories
- 45
Photo: Frank Schulenburg — CC BY-SA 4.0 · Wikimedia Commons
Erksous is a classic Egyptian Ramadan drink, and its flavour depends entirely on the straining: each pass reduces the bitterness and brings out the natural sweetness.
Method
-
1
Wet it with bicarbonate
Put the ground liquorice in a bowl, sprinkle over the bicarbonate, and moisten it with just half a cup of water, rubbing it through with your hands. Leave for fifteen minutes.
⏱ 18 min -
2
Soaking
Add the rest of the warm water, stir well, cover, and leave for at least four hours in the fridge.
⏱ 240 min -
3
Straining
Strain through a clean cloth bag or folded muslin, pressing it through. Repeat at least three times — the bitterness drops and the colour clears with each pass.
⏱ 12 min -
4
Serving
Chill thoroughly, adjust the sweetness if you like, and shake hard before pouring so the white foam comes up.
⏱ 3 min
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Tips that actually matter
- A hard shake before pouring is the secret to the foam that makes the street-cart version.
- Don't increase the bicarbonate — too much gives a soapy taste.
- Liquorice is not suitable for people with high blood pressure; check with your doctor if that applies to you.
People also ask
Why is my erksous bitter?
It was strained only once. Strain it three or four times — the bitterness drops with each pass.
Can I make it without bicarbonate?
You can, but the colour stays pale, there's no foam, and the flavour is weaker. The bicarbonate is core to the Egyptian version.
How long does it keep?
Two days in the fridge. After that it starts to ferment and the taste changes.
Cook mode
Egyptian Liquorice Drink (Erksous)
-
1
Wet it with bicarbonate
Put the ground liquorice in a bowl, sprinkle over the bicarbonate, and moisten it with just half a cup of water, rubbing it through with your hands. Leave for fifteen minutes.
-
2
Soaking
Add the rest of the warm water, stir well, cover, and leave for at least four hours in the fridge.
-
3
Straining
Strain through a clean cloth bag or folded muslin, pressing it through. Repeat at least three times — the bitterness drops and the colour clears with each pass.
-
4
Serving
Chill thoroughly, adjust the sweetness if you like, and shake hard before pouring so the white foam comes up.
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