Hello Dear Friends,
With Ramadan, I continue to prepare different drink recipes at home at full speed. I started to concentrate especially on sherbets. Reyhan sherbet is prepared in a very different way from the sherbets we know. It is so practical and delicious that I think you will keep it in your fridge after your first try.
As you know, basil is the dark color brother of basil :) It is especially used in salads. I also enjoy using it in the service of some soups.
While preparing this sherbet, especially prefer dark purple basil. Remember, you will never boil this sherbet, if you boil it, its color will deteriorate. In addition, if you want to prepare more sherbet, you should definitely increase the amount of basil you will use, as the color will turn lighter pink as you increase the amount of water. I prefer lemon salt because sherbet doesn't cloud like lemon juice, but you can use whatever you want.
Also, when it comes to sherbet, my must-haves are cinnamon and cloves, you can add as much as you want.
Love…
Ingredients for Reyhan Sherbet Recipe
- 1 bunch basil
- 1 fingers missing granulated sugar from 2 glass of water (can be reduced upon request)
- 1,5 teaspoon of lemon salt
- 4 cloves of dried cloves
- 2 cinnamon stick
- 6 cups of boiling water
How to Make Reyhan Sherbet Recipe?
- Cut the basil bundle just above the vineyard. Wash in plenty of water and set aside to drain.
- Take sugar, lemon salt, cloves and cinnamon stick in a saucepan.
- Add basil on it and pour hot water.
- Stir until the sugar dissolves and leave to infuse by closing the lid of the pot.
- Strain the cooled syrup, put it in a jug and put it in the refrigerator, serve with ice.