Traditional sherbet culture and licorice drinks in Anatolia

Traditional sherbet making remains a popular method for cooling down during summer months, offering a natural alternative to carbonated soft drinks. Various recipes utilize seasonal fruits and aromatics, such as strawberry, plum, pear, forest fruits, and lavender, to create refreshing beverages.

In Southeastern Anatolia, specifically in cities like Şanlıurfa, Diyarbakır, Mardin, and Adıyaman, licorice sherbet (meyan şerbeti) serves as a significant cultural staple. The primary ingredient, licorice root, is harvested from the fertile lands surrounding the Euphrates River Basin. The roots are dried and soaked in water to extract their unique, bittersweet aroma.

While the most traditional preparation involves only licorice root and water, regional variations may include cinnamon, cloves, or lemon. Beyond its flavor, the licorice root is noted for containing natural antioxidant compounds. The drink is often served cold by street vendors using large copper cauldrons, attracting both locals and tourists.