Ottoman Sherbet “Turkish Fruit Drink”

Ottoman Sherbet is a natural homemade drink made with fruits like plums, cherries, and spices. It is a very refreshing and intense flavored drink.

You can experiment with a different mix of fruits too. Since I had grapes at hand I used some for this one. Sherbets (drinks) have a very important role in Ottoman cuisine. In the modern days of Turkey, it is most popular in the month of Ramadan, but nowadays begin to get more attention in other times too ­čÖé

Ingredients:

  • 500 gr. cherries (fresh or frozen)
  • 500 gr. plums or a mix of plum and dark grapes (I used 300gr. plums and 200 gr. grapes)
  • 3/4 cups sugar
  • 1 cinnamon stick
  • 3 cloves a
  • slice of lemon
  • 1 liter of water + 1-liter cold water
Ingredients for Ottoman Sherbet drink
Ottoman Sherbet

─▒nstructions:

  1. In a medium-size pan add the fruits, water, cinnamon stick, and cloves
  2. Bring it to a boil and continue to cook on low medium heat for about 30 minutes
  3. With a skimmer drain and take out the fruit into a colander.
  4. 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
  5. 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.
  6. Turn off the heat and pour the sherbet into a pitcher and let it completely cool down.
  7. 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 and Afiyet Olsun!

Watch how to make easy lemonade: Easy Lemonade With Frozen Lemons & Orange

Ottoman sherbet serving

How To Make Red Pepper Paste

Red pepper paste is an essential ingredient we use in Turkish cuisine. In stews, bean dishes, with chicken, making the spread, and many more…

We are going to make a home-style red pepper paste and can it to preserve year long. It has a really deep color and taste and will be waiting to give it to your dish ­čÖé

Sweet capia pepper for making pepper paste

Ingredients

  • 3 kg. sweet capia pepper
  • 1 cup or little more water
  • about 1 to 1+1/2 tbsp salt
  • a strainer
  • food processor and or hand blender
  • new jars and lids (better to use smaller ones like 200- 250cc)
Different type of pastes. On the right sun dried tomato paste, in the back store bought pepper paste and on the front left home made one.

Instructions

  1. Wash the capia peppers and take out the stems and seeds. Cut them roughly in 4-6 pieces
  2. Use the biggest and deepest pan you have. Add the pepper in one or two batches depends on the size of your pan.
  3. Add water and cook until peppers are soft enough to process and release some of its juices.
  4. Strain the peppers and repeat for remaining peppers if you have.
    Straining the pureed peppers
  5. Process the cooked peppers, after it is drained well in batches and using a coarse strainer, strain it back to the pan. You will end up having lots of pulp that didn’t puree. Add it back to the processor and process again to puree as much as possible.
  6. Pour it to the pan too. Now using a hand blender, again blend to make a smooth puree.
  7. Cook in simmering heat, stirring frequently for about 45 minutes or until it thickens. It will bubble and sputter while cooking so you have to be careful, just stir it frequently and close it with a piece of paper (I used newspaper) but be careful of the fire or use lid with holes if you have.
  8. When it thickened enough add salt and taste it. It should be saltier than you can eat. This will help to preserve it. Meanwhile, clean the jars and lid by boiling in hot water. While the jars and the red pepper paste is still hot and bubbly, pour the paste into the jar, close the lids tightly and turn it over to cool down and get it secured. Make sure you check the lids the next day see if they are tight enough and canned well.
  9. Keep it in a cool dry place. I keep mines in the fridge. Use in about a week after opening it. Adding olive oil on top to keep out from air also works to extend the life after opening it.
Home-made canned Pepper Paste

Watch how to make Turkish spread “Acuka” recipe that i used this pepper paste too: ÔÇťAcuka / MuhammaraÔÇŁ Turkish Meze Or Appetizer