frankly, i think it can be improved.

but first i gotta find a way to source dried cherry!

btw, what sorts of combinations did you use?

I tried a load of the modern recipes (which is, I assume, what you are asking about). I never got hold of freshly dried cherry meat. Coffee cooked up with ginger just wasn’t good, no matter how much sugar was used, because inevitably you got turkish style coffee and hideous overextraction. I shudder remembering it. I think I tried all 5 recipes I found (oh yes, that many) and they were all very similar and all very horrible.

Often I would see it refered to as parchment tea (which would be much easier to get hold of but I can’t imagine it being very tasty at all!)

Need to grow lots of coffee. And move somewhere warm.

We are selling Qishr now, no not the cups, but the dried coffee husks from Yemen. I arranged to get this when I was there last November. Frankly, I really don’t think you need a recipe. You brew it straight- no grinding, no additives. It naturally has a fresh ginger note, as well as rose hip tea flavors. The bad reviews make me think some might have had poor quality husks - I mean, bad dry processing results in moldy fruit skins - ugh. One problem with finding info about Qishr is all the spellings! Quishir, Keshir, Geshir … egad