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10 Delicious Sherbets from Ottoman Cuisine

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10 Delicious Sherbets from Ottoman Cuisine

Ottoman cuisine is an endless treasure. Its delicious dishes, fascinating recipes, and eye-catching colorful sherbets... Let's talk about delicious sherbets from Ottoman cuisine, which became famous around the world.

Ottoman sherbets; are drinks that can be admired with their colors, tastes, and naturalness. Their tastes, as well as their benefits, have made them famous. Sherbets produced from natural fruits and vegetables also have many healthy properties. They have cooling properties on hot summer days. In addition, sherbets were also consumed as a medicine for diseases. During the Ottoman period, sherbets were served to the guests in special day celebrations.

The recipes of delicious sherbets in Ottoman cuisine have been passed down for centuries and have survived to the present day. Let's examine these sherbets full of color and flavor together.

Delicious Sherbets of Ottoman Cuisine

Quince Sherbet

quince-sherbet

Quince is a fruit frequently used in Ottoman cuisine. It is used in food as well as in beverages. While making quince sherbet, the seeds and peels of the quince are also boiled. Thus, the syrup gets a much darker color. Quince sherbet should be cooled and strained while serving.

Tamarind Sherbet

Tamarind Sherbet

Tamarind sherbet is known to be quite healthy. Tamarind is a hard-shelled fruit. Another name is "Hint hurması". After being peeled, the fruit, which is kept in water overnight, is then boiled. Cinnamon and cloves can be added while serving.

Poppy Flower Sherbet

Poppy Flower Sherbet

Poppy flower sherbet is mostly made in the Aegean region of Turkey. It has its own special color. It is made using the petals of the poppy flower. It is made by adding lemon juice and lemon salt. In order for the poppy flower sherbet to get its wonderful color, it should be kept for 5-7 days.

Rose Sherbet

Rose Sherbet

Rose sherbet is an Ottoman sherbet made without cooking. Rose petals are kneaded with sugar. Sometimes honey is also used instead of sugar. The syrup with lemon juice added is kept in the cold overnight. It is recommended to strain before drinking.

Hibiscus Sherbet

Hibiscus Sherbet

After the cinnamon and cloves are boiled, hibiscus flowers, lemon salt, and sugar are added to it. Sherbet, which is kept for about half an hour, is drunk after it cools down.

Cranberry Sherbet

The pitted cranberries are soaked in hot water overnight. After filtering, the sweetener can be added to it.

Koruk Sherbet

It is a sherbet believed to be beneficial for health. "Koruk" is a grape that is not fully grown. Sugar or different sweeteners can be used while making Koruk sherbet.

Mint Lemon Sherbet

It is famous for its appetizing scent and soothing stomach. It is one of the most famous Ottoman sherbets. It is made by mixing mint leaves, lemon juice, cloves, and honey. This cooled mixture is consumed with flavor.

Saffron Sherbet

Saffron is one of the most used spices in Ottoman tables. Basil and saffron leaves, lemon juice, and boiling water are used in saffron sherbet. This mixture is waited for cooling and served. Powdered sugar can be added while drinking.

Cinnamon Sherbet

Cinnamon Sherbet

Cinnamon, which is added to sherbets as a sweetener, is also specially made into sherbet. Honey is added to the cloves and cinnamon sticks and boiled. Afterward, it is filtered and served.