Ottoman Sherbet (Spiced Fruit Sherbet Drink)
A ruby-hued palace drink of dried apricots, raisins, honey and warm spices, served chilled over ice. This Ottoman sherbet is Ramadan's favourite refreshment, made easily in a UK kitchen.
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Ingredients
1.5 litres water
200g natural dried apricots
100g black raisins
2 cinnamon sticks
8 whole cloves
1/2 tsp ginger powder
150g blossom honey
100g granulated sugar
1 lemon, juice plus 2 strips of zest
1 tbsp pomegranate molasses
Instructions
- 1
Rinse the apricots and raisins, then roughly chop the apricots so they release their flavour faster.
- 2
Bring the water to a boil in a large pot with the cinnamon sticks, cloves, ginger powder and lemon zest.
- 3
Add the dried fruit and sugar, reduce the heat and simmer gently, uncovered, for 20-25 minutes until the liquid is amber and fragrant.
- 4
Take the pot off the heat and let it cool for 10 minutes, then stir in the honey, lemon juice and pomegranate molasses.
- 5
Cover and steep for at least 4 hours, ideally overnight in the fridge, for the deepest colour and flavour.
- 6
Strain through a fine sieve, pressing the fruit lightly, and taste; adjust with a little more honey or lemon as you like.
- 7
Serve well chilled over ice, garnishing each glass with a cinnamon stick or a few reserved raisins.
Long before fizzy drinks, the Ottoman palace cooled itself with serbet: gently simmered infusions of dried fruit, spices and honey served in silver cups. Recipes travelled from Topkapi's kitchens to street sellers with gleaming brass urns, and the drink remains a beloved fixture of Ramadan tables and summer gatherings today.
This version builds its deep flavour from dried apricots and black raisins, warmed with cinnamon sticks, cloves and a whisper of ginger. Honey is stirred in off the heat to keep its aroma, while lemon and a spoon of pomegranate molasses lift the sweetness with a gentle tang. The colour deepens to a beautiful amber-ruby as it steeps overnight.
Every ingredient, from Bodrum dried apricots to Balparmak honey and whole cloves, is available at Turkish Online Market with delivery across the UK. Serve the sherbet well chilled over ice with a cinnamon stick in each glass; leftover strained fruit is lovely chopped into porridge or yoghurt the next morning.
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