When Istanbul’s summer heat rises and the asphalt holds it like an oven, it’s the perfect time to take a break from sightseeing. Find a café and watch for şerbet on the menu – a classic Turkish drink. Several varieties may appear in shades of rose, yellow, and deep red. Pick one and savor its sweet, spicy, floral flavors.
What is sherbet (Şerbet)?
For many in the West, the word sherbet conjures images of colorful sorbets. But in Turkey and across much of the Middle East, şerbet is something far older and more foundational.
It is a sweet, spiced, and often floral drink made from ingredients like rose petals, sour cherries, or tamarind. Served cold, it’s light, fragrant, and truly revitalizing.
However, şerbet is more than just a flavorful respite. People have valued it for its soothing and health-giving properties. Depending on the blend, it might strengthen the body after hard work, aid digestion, or provide comfort and nourishment at the end of a day of fasting.
The History of Turkish Şerbet
Şerbet’s roots trace back to Persia, but the first Western mention of this drink appears in Italian accounts referring to something the Turks enjoyed.
This is no coincidence: the Ottomans cultivated a highly refined şerbet culture. The beverage became an art form, woven deeply into the cultural fabric of the empire.
Istanbul, as the capital of the Ottoman Empire, provided the natural stage for şerbet’s most refined expression. The palace cooks blended local fruits, flower essences, and spices with rare ingredients brought from across the empire and beyond.
This is not to say that this refreshment was confined to the court. It was equally a drink of the people, stirred in everyday homes, shared with neighbors, and served at weddings, religious festivals, and family gatherings.
According to the 17th-century traveler Evliya Çelebi, Istanbul had around 300 şerbet vendors and shops. This number reflects the Ottoman drink’s widespread appeal.
It transcended religious and social boundaries. The sweet drink was enjoyed across religious and social lines, with Muslims, Christians, and Jews alike savoring it in daily Ottoman life.
Foreign travelers also observed the important social role of şerbet. In the early 18th century, the English noblewoman Lady Mary Wortley Montagu observed that women favored the beverage after visiting the Turkish bath. Her account made clear: şerbet was part of women’s daily rituals.
A century later, Isaac Edrehi, an English-born Sephardic scholar, recalled a popular şerbet shop in Istanbul. It served lemon, cherry, and mulberry syrups cold to a mixed crowd of foreign visitors and local elites.
However, these shops were not just innocent places for refreshment. Since alcohol was officially discouraged, they acted like hidden taverns, offering a way to enjoy forbidden drinks without attracting attention.
Şerbet in Modern Times
In the 20th century, şerbet lost the widespread popularity it once enjoyed during the Ottoman era. Modernization, Western influence, and faster-paced lifestyles gradually introduced new tastes and pushed the traditional beverage aside.
Şerbet shops and street vendors may have mostly disappeared today. Nevertheless, the drink is still part of Istanbul’s food scene. You’ll encounter it at cultural festivals, in traditional Ottoman restaurants, and at a few shops that still focus on şerbet, keeping its flavors alive.
Cafés also often feature the refreshment on their menus. Some of the best flavors I’ve tried include purple basil, cornelian cherry, unripe grape, and the classic rose şerbet.
In recent years, corporate beverage brands have rediscovered şerbet, which is why tamarind and puerpera varieties now appear in stores during summer and Ramadan in Istanbul.
Classic Ingredients of The traditional Drink
Fruits: Rosehip, Lemon, Indian Bael, Quince, Barberry, Pear, Mulberry, Grape, Sour Cherry, Pomegranate, Tamarind, Cornelian Cherry, Unripe Grape, Peach, Almond, Date Palm
Herbs: Hyssop, Cinnamon, Clove, Lamb’s Ear, Mint, Basil, Nutmeg, Saffron, Fennel Seeds, Lemongrass, Purple Basil
Flowers: Rose, Lotus, Hibiscus, Lilac, Acacia, Poppy, Jasmine, Safflower, Honeysuckle, Orange Blossom
Woods: Amber, Sandalwood, Musk, Cedarwood, Frankincense, Myrrh, Locust
Iconic Ottoman Varieties
Rose Şerbet (Gül Şerbeti)
Rose şerbet is a timeless classic of Ottoman and Turkish cuisine, made from rose petals and sweetened syrup. Celebrated for its floral aroma and soothing qualities, Gül Şerbeti has long been enjoyed during hot summer days, festive occasions, and traditional ceremonies.
Tamarind Şerbet (Demirhindi Şerbeti)
Tamarind şerbet was a cherished favorite of Sultan Süleyman the Magnificent. It included a blend of 41 spices, which made the drink both complex and invigorating. Known for its tangy and slightly spicy flavor, this variety is especially popular during Ramadan.
Puerpera Şerbet (Lohusa Şerbeti)
Puerpera şerbet was traditionally prepared to welcome visitors celebrating the birth of a newborn in Ottoman households. Warm and fragrant, it blends water, sugar, cinnamon, cloves, and nutmeg. It has long been a heartfelt symbol of joy and renewal, shared to mark one of life’s most cherished moments.
Oxymel Şerbet (Sirkencübin Şerbeti)
Ottoman sultans favored the oxymel şerbet, a specialty of Mevlevi cuisine, during Ramadan. It was a unique blend of honey, sugar, vinegar, and a variety of herbs and spices. It was traditionally served to help with digestion after a meal or to reduce hunger before eating.
Lilac Şerbet (Leylak Şerbeti)
Lilac trees, known for their fragrant blossoms in Istanbul’s parks and gardens, inspired the delicate and aromatic lilac şerbet. It was valued not just for its unique taste but also for its medicinal properties, such as relieving cramps and reducing stomach bloating. It also formed part of daily routines as a supportive remedy for mental well-being.
DIY: Simple Rose Şerbet Recipe
Want to taste a piece of Ottoman history at home? Try this easy recipe for rose şerbet, a traditional Turkish drink perfect for enjoying cold on hot summer days.
Ingredients:
- 1 cup dried rose petals (edible)
- 1.5 liters water
- 1 cup sugar or honey
- 1 tbsp lemon juice
- A few cloves (optional)
Instructions:
- Boil the petals in water for 10–15 minutes.
- Strain the petals, add sugar and cloves, and boil for another 5 minutes.
- Add lemon juice and let it cool.
- Chill in the fridge and serve cold with ice.
Afiyet Olsun!
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