[Sca-cooks] Arabic terminology in Anonymous Andalusian and Kitab Wasf al-At’imah al-Mu’tada (The Description of Familiar Foods)

[Alec Story]

I'm working on a project where I'm trying to draw a line between several
sharbat recipes I found in a 13th century Chinese cookbook - and they are
called "sharbats" in that book - and the sharbats of the Arabic world.

I can't read Arabic though, and my usual sources are off at Gulf wars.  I'm
in a bind because I neglected to ask them this question - and I need to
submit my documentation soon :)

Do any of the gentlefolk on this list know if the syrups in the Anonymous
Andalusian (
http://www.daviddfriedman.com/Medieval/Cookbooks/Andalusian/andalusian10.htm#Heading491)
use the term "sharbat?"
http://italophiles.com/andalusian_cookbook.pdf indicates
that they are "sharab" which certainly sounds like it's the same word.  Is
that the same as
https://en.wiktionary.org/wiki/%D8%B4%D8%B1%D8%A8%D8%A9#Arabic, which is
descended or at least related to the Persian sharbat?

What about the Laimun Safarjali ("lemon quince") from Kitab Wasf al-At’imah
al-Mu’tada (The Description of Familiar Foods)?  I learned of it from this
author
https://sableroseblog.wordpress.com/2018/03/28/laimun-safarjali-quince-lemon-syrup/,
but I don't have access to the translation in Medieval Arab Cookery by
Charles Perry to see if they mention sharbat in the original text.

Is it accurate to conclude that these drinks, along with Sekenjabin,
represent a continuum of sweet and sour beverage syrups?

-- 
Þorfinnr Hróðgeirsson