Reyhan Şerbeti — Purple Basil Sherbet

Sep 22

A fragrant pink-purple sherbet made by steeping purple basil with gentle spice and citrus, then serving it well chilled.

Serves 5 • Prep 10 minutes • Steep 20–30 minutes • Chill 2 hours

INGREDIENTS

• 2 small bunches purple basil, washed, coarse stems removed

• 1 litre boiling water

• 150 g sugar, adjusted to taste

• ¼ teaspoon food-grade citric acid, or 2 tablespoons lemon juice to start

• 4 cloves

• 1 cinnamon stick

METHOD

1. Dissolve the sugar and citric acid in the hot water in a heatproof bowl.

2. Add the basil, cloves and cinnamon. Cover and steep for 20–30 minutes; do not keep boiling the leaves.

3. Strain into a clean jug. Taste and adjust sweetness or lemon juice.

4. Cool promptly, refrigerate and serve chilled over ice.

SERVING

Purple basil gives the characteristic colour; green basil will not produce the same appearance. Refrigerate leftovers and use within 3 days.

CULTURAL NOTE

A shared sherbet tradition, with household variations in spice and sweetness.

SOURCES

Adapted from Arda Türkmen’s Reyhan Şerbeti.

Demirhindi Şerbeti — Spiced Tamarind Sherbet