Mint and sumac sherbet is a tangy, spiced Syrian refresher made by steeping sumac in water with lemon and ginger, then brightening it with fresh mint. Made without any added sweetener, its natural tartness stays in the foreground. It travels well in a thermos for a picnic basket.
Combine the sumac and grated ginger with hot water, cover and let it steep for ten minutes.
Strain the mixture through fine cheesecloth, squeezing the solids well to extract all the liquid.
Stir the lemon juice and a pinch of salt into the strained liquid, add the crushed mint leaves and chill in the fridge for an hour.
Strain the chilled sherbet into ice-filled glasses and garnish with a few fresh mint leaves.
Strain the sumac through fine cheesecloth; a coarse sieve leaves a gritty sediment in the drink.
İlk seferinde tülbent yerine normal süzgeç kullandım, şerbette gerçekten kum gibi bir tortu kaldı ve içimi rahatsız etti. Tülbentle tekrar yaptığımda sorun tamamen çözüldü, tadı da beklediğimden daha ekşiydi.
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