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Kozan residents begin traditional cornelian cherry sherbet production
In the Kozan district of Adana, residents of Düzağaç neighborhood have begun the traditional process of preparing cornelian cherry sherbet for the winter. The production involves a labor-intensive six-hour method using large black cauldrons over wood fires.
The process begins with harvesting the cherries by striking branches with poles over tarpaulins. After washing to remove debris, the fruit is boiled for approximately two hours in a stage known locally as ‘çatlatma’ to release its natural juices. Once strained to remove the pulp, the liquid is boiled for an additional four hours until it reaches a thick, syrup-like consistency.
Local producer Süleyman Şenoğul noted that 130 kilograms of cherries yield roughly 15 to 16 liters of sherbet. He emphasized that no sugar is added to the recipe to maintain its natural health benefits. Experts highlight the drink's high vitamin C and antioxidant content, which can support immunity and aid digestion.
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- [● 2 SOURCES] Cornelian cherries cost between 30 and 40 TL in bulk and approximately 100 TL for retail. www.gazetebirlik.com · www.aksiyon.com.tr
- [○ 1 SOURCE] Experts state that cornelian cherry sherbet supports immunity due to high vitamin C and antioxidant content. www.gazetebirlik.com
- [● 2 SOURCES] Processing 130 kilograms of cornelian cherries will yield approximately 15 to 16 liters of sherbet. www.gazetebirlik.com · www.aksiyon.com.tr
- [● 2 SOURCES] The traditional production process takes approximately 6 hours. www.gazetebirlik.com · www.aksiyon.com.tr
- [● 2 SOURCES] The sherbet is prepared without adding sugar. www.gazetebirlik.com · www.aksiyon.com.tr
- [● 2 SOURCES] The prepared sherbet sells for between 750 and 1,000 TL per kilogram. www.gazetebirlik.com · www.aksiyon.com.tr