Turkish Ottoman Sherbet Recipe
Ingredients
- 500 gm Cherries
- 300 gm Plums or Dark Grapes (200 gm)
- ¾ cups Sugar
- 1 Cinnamon Stick
- 3 Cloves
- Lemon Slice
- 1 liter Water
Instructions
- In a medium-size pan add the fruits, water, cinnamon stick, and cloves
- Bring it to a boil and continue to cook on low medium heat for about 30 minutes
- With a skimmer drain and take out the fruit into a colander.
- Add the sugar into the fruit water along with slice of lemon and continue to cook until sugar dissolve for about 5 more minutes on low heat
- The remaining pulp of the fruits will still have some juice left. So drain that valuable juice as much as you can, helping by pressing with a back of a wooden spoon and add the juice back to the pan.
- Turn off the heat and pour the sherbet into a pitcher and let it completely cool down.
- Add the sherbet to the refrigerator and chill completely. It will be concentrated so when serving you can add more cold water and ice cubes. Usually, it gets about 1+1/2 liter more water but you can just taste and adjust the amount as you wish.
