Lemon Sherbet

Limon şerbeti

Preparation info

  • Difficulty


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

Cool and refreshing, lemon sherbet can be found in every fast food bar, train and bus station, and in sweet-pastry shops. Mint leaves and orange peel can also be added to the simmering liquid.


  • 1 pint/600 ml cold water
  • 1 lb/450 g sugar
  • ½ pint/300 ml lemon juice
  • rind of 2 lemons, grated


  • Put the sugar, lemon juice and rind into a pan with the water. Stir until the sugar is dissolved and bring the liquid to the boil. Reduce the heat and simmer uncovered for 20-25 minutes. Strain the liquid into a bowl or jug, then leave it to cool. Pour the cool syrup into a jar or bottle and seal tightly with the lid, cap or cork. Store in a cool place and, once opened, keep in the refrigerator.
  • When you feel like a sherbet, spoon the syrup (1 tablespoon per person) into a glass or jug and dilute with cold water. Serve chilled, with ice.