Erk Sous (Egyptian Chilled Licorice Root Juice)
A cooling, naturally sweet-bitter Egyptian street drink made by steeping dried licorice root in cold water, then straining and serving over ice. Traditionally enjoyed in Ramadan and hot summers.
- Prep
- 10 min
- Cook
- —
- Wait
- 8 hr
- Total
- 8 hr 10 min
- Makes
- About 1.5 liters (6 glasses of 250 ml)
Steps
Before you start
- Start 8–12 hours ahead: the root steeps overnight in the fridge or on the counter.
- Buy dried licorice root pieces (erk sous) from a spice or Middle Eastern shop; powder makes a cloudy, gritty drink.
- Licorice can raise blood pressure and lower potassium if drunk in large amounts. Limit to 1–2 glasses a day, and avoid it if pregnant, on blood pressure medication, or have heart or kidney conditions.
Rinse the root
- Put 60 g (1 cup) licorice root pieces in a sieve and rinse under cold running water for 30 seconds, rubbing gently to remove dust.
- Drain.
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Ready when: Rinse water runs mostly clear.
Tip: Do not soak at this stage; just rinse.
Combine with water
- Place the rinsed root in a large bowl or jug and pour in 6 cups (1420 ml) cold water.
- Press the pieces down so they are fully submerged.
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Ready when: All pieces sit under the water.
Tip: Use cold water; hot water extracts more bitterness.
Steep overnight
- Cover and refrigerate for 8–12 hours (or leave in a cool spot for 6–8 hours).
- Give it a stir once or twice if you pass by.
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Ready when: Liquid is amber-brown, smells sweet and earthy, and tastes naturally sweet with a mild bitter edge.
Tip: Taste at 8 hours; steep longer for a stronger drink.
Squeeze and strain
- Set a fine-mesh sieve (lined with cheesecloth if you like) over a pitcher.
- Pour the liquid through, then press the root pieces gently to release remaining liquid.
- Discard the root.
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Ready when: Liquid is clear amber with no grit or fibers.
Tip: The drink foams slightly when poured; this is normal.
Chill and serve
- Fill six glasses with about ½ cup (65 g) ice each, pour the licorice juice over, and serve immediately.
- Stir before pouring each glass as flavor settles.
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Ready when: Drink is very cold and foamy on top.
Tip: Add ice to the glass, not the pitcher, so the drink doesn't dilute.
Good to know
Tips
- Licorice is naturally sweet, so no sugar is needed; add a little only if you find it too earthy.
- For a milder drink, steep 6 hours; for a bolder one, up to 12 hours.
- Rinse well but briefly to keep flavor while removing dust.
- Serve with dates or a light meal to balance its distinctive taste.
Make ahead
Steep and strain up to 2 days ahead; keep covered in the refrigerator and add ice only when serving.
Storage & reheating
Refrigerate in a covered jar up to 3 days. Not recommended at room temperature beyond 2 hours. Freeze in ice cube trays up to 2 months and use as flavored ice cubes or thaw in the fridge.
Substitutions
- dried licorice root (erk sous) pieces → licorice root powder, 2 tablespoons (about 15 g). Stir, steep 2 hours, then strain through cheesecloth; the drink will be cloudier.
- cold filtered water → sparkling water for half the liquid. Add after straining, just before serving.
- ice cubes → frozen licorice juice cubes. Prevents dilution.