A Saudi version of lemon and barley water

Due to its cooling properties, soubya is very popular during the month of Ramadan. It can be made as a red or white variation, depending on whether you add hibiscus syrup. I tend to use the leftover hibiscus syrup from my poached pear recipe.

Local to Makkah and Jeddah, soubya is a light, sweetened drink, just like a juicy ale, except it is not alcoholic. Because the key ingredients – barley, flour, sugar, raisins and water – used to make this blis