Hardaliye is a traditional drink from Thrace, made by lightly fermenting red grape juice with mustard seeds and Karaman cherry leaves. Its tangy, spicy flavor makes it a refreshing summer drink that aids digestion.
Lightly crush the grapes by hand or in a blender to release their juice.
Strain the crushed grapes through cheesecloth into a clean jar.
Add the water, mustard seeds, cherry leaves, and sugar if desired. Stir to combine.
Cover the mouth of the jar with cheesecloth. Leave it at room temperature for 3–4 days in a spot out of direct sunlight, stirring once a day. Light bubbling and a tangy smell indicate fermentation has begun.
Strain, chill in the refrigerator, and serve.
Store in a covered jar in the refrigerator for up to 1 week. Fermentation continues, so the drink becomes more tart over time.
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