A Kayseri-style drink made by crushing and straining tart gilaburu berries, then balancing the sharp fruit with a little sugar or honey.
18 min prep
Keeps the screen on · step-by-step guide · built-in timer
Drain the gilaburu berries and rinse them briefly in cold water if they taste briny.
Crush the berries with 2 cups of cold water for 3 minutes to release their juice.
Pass the mixture through a fine sieve, pressing the pulp with the back of a spoon.
Add the remaining cold water, sugar or honey, and lemon juice, then stir until dissolved.
Divide the sherbet into glasses with ice and serve cold.
💡 Tip: If using brined gilaburu, discard the first soaking water and rinse the fruit briefly; otherwise the drink tastes salty rather than fruity.
🍽️ Serving suggestion: Serve gilaburu sherbet in an iced glass with optional roasted chickpeas as a cooling afternoon drink.
~92
kcal calories
1
g protein
22
g carbs
0
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
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