Saturday, September 10, 2011
The Sherbet is very important in our culture, at the past we were not serving the raw water to our guests, they were adding some lemon or mint or something. Everything was a chance to make sherbet.
This one is one of that I love, and good chance to drink before summer goes away.
I like the sour taste of cornelian cherry.
1 kg cornelian cherry
0,5 kg granulated sugar
3 lt water
Put all ingredients in a deep pot, boil them all, after decrease the heat and let it boil more around 20 minutes. Leave cherries, add sherbet in carafe, let it cool in fridge; you can add some lemon piece in it.
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