4 fragrant petals of a leafy Rose, red or pink
3-4 tbsp sugar (you can add more if you prefer it sweeter)
1 cup water
1 tsp lemon juice
Place rose petals and sugar in a medium sized bowl. Crush the petals with the sugar using your hand until the petals break down well enough. Add lemon juice and water. Stir until the sugar dissolves.
Cover the bowl and leave in the fridge* for at least 4-5 hours. Drain over a bowl using a strainer. Serve with ice cubes.
* I prefer to leave this drink in the fridge over night. The taste and colour are much better in this way.
1 tsp rose water
2 tbsp sugar (you can add more if you prefer it sweeter)
1 tsp lemon juice
1 cup water
One drop of pink food coloring
Combine all the ingredients and blend with an egg whisker or a blender. Leave in the fridge* for at least 4-5 hours. Serve with ice cubes.
Makes 1 glass.
- Tarhana Soup, Pilaf with Lamb, Eggplant with Veggie Filling, Chicken with Walnuts and Turkish Baklava.
What is Sherbet?
Sherbet "şerbet" is the world's first soft drink. Ottoman Turks drank sherbet before and during each meal. There was no custom of drinking water during the meal; sherbet or compote taken in the end replaced the water in the Palaces. Sultans drank fruit juice, lime juice or a sherbet during meals. They used an embroidered porcelain or coconut shell spoon placed on a special open box.
Sherbet is also served during Ramadan in crystal bowls or in tall cut glasses, or ornamented (with gilt flowers) glasses with ice cubes or snow. The sherbet glasses should be placed on a tray covered with lace or a piece of embroidered cloth.
Sherbet is still a traditional cold drink in Turkey. It is believed that sherbet has healing effects. In the gardens of the Ottoman Palace, spices and fruits to be used in sherbets were grown up under the control of pharmacists and doctors of the Palace.
Traditionally cold sherbet is served on especially hot summer days to please visitors. Also at weddings or during childbirth to increase lactation of the mother. This type of sherbet is called "lohusa şerbeti (birth Sherbet)" which is crimson in colour and is flavored with cloves and herbs.
Sherbet is made from fruit juices or extracts of flowers or herbs, combined with sugar, water and ice or snow. Depending on the season, types of fruit sherbets include; pear, quince, strawberry, apple, kizilcik (cornelian cherry), mulberries, pomegranate, bergamot, mint, strawberry, orange, etc. There is also a honey sherbet and a green coloured violets sherbet which is made by pounding violet-flowers and then boiling them with sugar.
Ramadan is a very special month for Turks. Two meals, one before sunrise (sahur) and one after sundown (iftar) are taken during Ramadan, referred to as the Sultan of all other eleven months. Throughout the month, the kitchen is in constant activity. Under the Ottomans, the varieties of courses increased during Ramadan at home. Inviting relatives and friends to the Iftar meal is still in tradition. Using good china, lace table cloths and all copper pots and pans are expected.
Happy Ramadan! I am going to post traditional Ottoman-Turkish recipes for Iftar and Sahur with menus during the Ramadan month, so check back often:)