Ramadan in winter 2026: classic iftar drinks, warmer choices, and health guidance on sugar

Ramadan in winter 2026 is expected to fall around mid to late February, subject to local moon sighting, which places this year’s fasting month in winter or late winter for many communities, including in Canada.

Nutrition guidance notes that cold weather can reduce the feeling of thirst, but dehydration can still happen, especially with indoor heating and long gaps between fluids. Water remains the most reliable way to rehydrate because it does so without added sugar or calories, while heavily sweetened drinks can add significant sugar quickly without providing lasting fullness.

Against that backdrop, familiar Ramadan drinks return to the table for both comfort and tradition. Qamar al din, widely consumed during Ramadan in many Arab households, is typically made by rehydrating apricot fruit leather into a thick drink, often served at iftar. Tamarind (tamr hindi) and hibiscus (karkadeh) remain popular for their tart, refreshing profiles, though the health impact depends largely on how much sugar is added during preparation.

Evidence on hibiscus beverages has drawn attention in scientific reviews, with findings that hibiscus can reduce systolic blood pressure compared with placebo, particularly among people with elevated baseline readings. Health experts still stress it should be treated as a food drink rather than a treatment, and that people with low blood pressure or those taking certain medications should be cautious.

A different caution applies to licorice-based drinks (araq sous). U.S. health authorities warn that licorice can raise blood pressure and affect potassium levels, which is why moderation matters and avoidance may be safer for people with hypertension, heart disease, or kidney conditions.

Winter also shifts attention toward warm Ramadan beverages, where the seasonal effect becomes more obvious. Sahlab, closely related to the Ottoman-era salep tradition, is commonly served hot with milk and a thick, comforting texture, and it is widely enjoyed across the Eastern Mediterranean and parts of the Arab world. However, it can become calorie-dense when heavily sweetened or loaded with rich toppings. Some cultural accounts also note that traditional salep relies on orchid tubers, which has raised conservation concerns in parts of the region, prompting many commercial mixes to use starch-based alternatives.

A similar logic applies to Egyptian-style sobia, a Ramadan favorite often made with milk, rice, coconut, and sugar. Food historians and culinary reporting link sobia to medieval Egypt, with the modern nonalcoholic version evolving over time. Its practical value at iftar still comes down to balance and portion size, not tradition alone.

Across these drinks, dietitians point to a simple approach that tends to work regardless of culture or recipe: drink water first, reduce sweetness gradually, and choose lighter versions when possible. Concentrated drinks such as qamar al din or tamarind are best diluted with water, and a small serving is often enough at iftar, especially for people monitoring blood sugar or weight