A chilled Izmir melon seed drink made by crushing dried melon seeds with water and sugar, then straining it into a milky summer sherbet.
20 min prep 60 min rest
Keeps the screen on · step-by-step guide · built-in timer
Rinse the melon seeds and dry them on paper towels for 30 minutes.
Crush the seeds in a mortar or strong blender until they become a dusty paste.
Add 1 cup of the water and mix the seed paste for 2 minutes.
Add the remaining water and sugar, and stir for 3 minutes until the sugar dissolves.
Strain the mixture through fine cheesecloth, squeezing the pulp to extract the aroma.
Transfer the subye to a bottle, chill for 30 minutes, and serve with lemon peel.
💡 Tip: Dry the melon seeds completely after washing; damp seeds clump into a paste while crushing and make straining harder.
🍽️ Serving suggestion: Chill subye in a glass pitcher and serve it like a summer evening drink with optional thin lemon peel and ice.
~165
kcal calories
3
g protein
24
g carbs
6
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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