Rose Sherbet

Gül şerbeti

Preparation info

  • Difficulty


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

Less common, but favoured as a ceremonial drink. It can be made with rose-water or scented rose petals, and coloured with red food dye.


  • 1 pint/600 ml cold water
  • 1 lb/450 g sugar
  • 2 tablespoons lemon juice
  • 4 tablespoons rose-water


  • Stir the sugar, lemon juice and water in a pan and bring the liquid to the boil. Simmer gently until it thickens and coats the back of the spoon. (If using food colouring, add it at this stage.) Stir in the rose-water and simmer for a further 2-3 minutes. Leave the syrup to cool in the pan. Pour into a jar or bottle and seal tightly. Store in a cool place and, once opened, in the refrigerator.
  • Dilute 1 tablespoon per person with cold water, and serve chilled, with ice.