What is nabidh in Islam?

How nabidh is made

The word "nabidh" comes from an Arabic root meaning "to throw" or "to cast", because dates or raisins are dropped into water and left to soak. After some hours the water turns sweet and slightly thick. In the hot climate of Arabia, where drinking water could taste brackish, it was a simple, healthy drink. Today you'll find similar drinks sold as "date water" or "raisin water".

The Prophet's ﷺ nabidh

Ibn Abbas reported that nabidh was prepared for the Prophet ﷺ at the start of the night, and he drank it the next morning, that night, and the following day until the afternoon of the third day. After that, he had it given away or poured out (Sahih Muslim 2004). Scholars explain that after about three days in a warm climate, the drink may begin to ferment, so he stopped before there was any risk.

When nabidh becomes haram

Fermentation turns sugar into alcohol. Once a drink can intoxicate, it falls under the ban on khamr, whatever it's made from:

The Prophet ﷺ said, "Every intoxicant is khamr, and every intoxicant is forbidden" (Sahih Muslim 2003). He also said that if a large amount of something intoxicates, then even a small amount of it is haram (Sunan Abi Dawud 3681). This is the view of the Maliki, Shafi'i and Hanbali schools and most Hanafi scholars today. Some early Hanafi jurists allowed small, non-intoxicating amounts of certain non-grape drinks, but the majority view is the one followed widely now. See Can Muslims drink alcohol?

Making nabidh at home

• Soak a handful of dates or raisins in a jug of clean water, covered, overnight.
• Keep it in the fridge and drink it within a day or two.
• If it starts to fizz, smell sour or taste like alcohol, pour it away.
• Many scholars advise not to mix dates and raisins in one drink, because the Prophet ﷺ discouraged mixing them, as mixtures ferment faster.

The same caution applies to modern fermented drinks. See Can I still drink kombucha as a Muslim?