🇱🇧 Lebanon · Drinks
Lebanese Liquorice Drink (Erksous)
By eatmundo · July 11, 2026
🇱🇧 LBA traditional, dark, and bittersweet herbal drink that is a staple of Lebanese street culture. This cooling beverage is prepared by steeping raw liquorice roots for a rich, earthy flavor profile.
Ingredients
check them off as you prepareHow to Make It
- 1
Place 50g of high-quality dried liquorice root into a large bowl.
- 2
Sprinkle 0.5 teaspoon of baking soda over the roots to help extract their natural color and flavor.
- 3
Add 500ml of water to the bowl, enough to cover the roots, and let them soak for 3 hours.
- 4
Wrap the soaked roots in a clean piece of cheesecloth and tie it securely to form a bundle.
- 5
In a large pitcher, place the bundle and add the remaining 1.5 liters of water.
- 6
Squeeze and knead the bundle repeatedly to infuse the water with the essence of the root until the color turns deep dark brown.
- 7
Remove the bundle and strain the liquid through a fine-mesh sieve or muslin cloth to remove any fine debris.
- 8
Chill in the refrigerator for at least 2 hours, then serve over plenty of ice.
Frequently Asked Questions
What type of liquorice root is best for making Jallab Erksous?+
Use high-quality, dried organic liquorice root pieces or shreds, rather than fine powder, to ensure a clean infusion without excessive sediment.
Why is baking soda added to the liquorice water?+
The baking soda acts as a catalyst to help extract the deep, complex flavors and natural sweetness from the woody roots, while also balancing the slight bitterness.
How long should the liquorice root soak before brewing?+
For the best flavor intensity, soak the liquorice roots in water with the baking soda for at least 8 to 12 hours, preferably overnight, at room temperature.
How can I tell if the Erksous has been strained enough?+
The drink is properly strained when it is completely free of any fine plant particles and has a deep, dark, and translucent mahogany appearance without cloudiness.
