Making Nabeez is just as simple as soaking the dates (or raisins/sultanas) overnight and drinking…

Making Nabeez is just as simple as soaking the dates (or raisins/sultanas) overnight and drinking the water in which they were soaked in the morning.

The idea behind soaking dates or raisins in water is so that they sweeten the water and become softened. Softened dates/raisins release their vitamins and minerals more easily and are easier to digest.

'Ajwa' ( a variety of date )are the best variety to use if making Nabeez with stoneless dates and 'Managua' is the best variety of raisins for making it with raisins, but black raisins can also be used, those colors were not Created without reason, so it is always preferable to keep changing our diets with new colors and trying new varieties.

At night soak around 100 grams of dates or raisins in 1 liter of drinkable/healthy water and keep the utensil covered with a plate. Ensure the water is kept cool.

Next morning, you can drink the water and eat the soaked fruit as was the traditional method, or just use your blender (water + soaked fruit) to obtain a beautiful cloudy Nabeez.

And if you soak the fruit in the morning, drink it in the evening. Nabeez should be consumed within 12 hours of soaking time, but if it is kept airtight inside the refrigerator, it will not spoil for 2-3 days.

Nabeez must never be left for more than 2-3 days, otherwise, it may start to ferment, which is the start of the alcohol brewing process. This is forbidden to consume.

Never mix raisins and dates together; their Nabeez should be made separatel