A traditional Ottoman-style sour cherry şerbet made by boiling sour cherries with cloves and cinnamon, then chilling it. This classic drink, which accompanies meals and refreshes with its sweet-sour balance, is especially a highlight of holiday and celebration tables.
Put the sour cherries and water in a pot with the cloves and cinnamon stick. Bring to a boil over medium heat and cook until the cherries break down and release their color, skimming off any foam that collects on the surface.
Add the sugar and boil for a few more minutes; turn off the heat once it fully dissolves. Cover and let the syrup steep for 45 minutes — this resting time lets the spices infuse their aroma into the water.
Strain the syrup to separate out the cherries and spices. Transfer to a pitcher, let it cool to room temperature, then chill thoroughly in the refrigerator. Serve cold.
Important: For the şerbet to stay clear, skim off the foam that forms during boiling. Chilling it well before serving lets the flavors settle. Can be kept in a covered pitcher in the fridge for a few days.
If you're using dried sour cherries, soaking them the night before strengthens their aroma. Tying the spices in a cheesecloth and boiling them saves you the trouble of straining the syrup.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.