How to Drink Postpartum Sherbet?

The word sherbet comes from the Arabic word ‘shariba’, which means to drink. Sherbet, which is formed by adding some spices and fruits to sugar water, has an important place in Turkish culture. Especially in the Ottoman period, it was known as a beverage that was sold in the ewer and frequently preferred for its refreshing effect. This drink, which came from the Ottoman period, continues to exist today.
Sherbet has an important place in many local customs. It is known that sherbet, which is served in conversations after the mawlids, is also served in engagement, wedding, circumcision or speech ceremonies. Although it is no longer valid today, sherbet sets were accepted as a social status in ancient times, and wealthy families offered sherbet, especially in silver sherbets. To learn more about sherbet, click here. to the link you can click.
Postpartum sherbet is known to be given to mothers who have just given birth to make milk. Postpartum sherbet is also served in special sherbet glasses to the guests who come to visit the baby and mother. It is known that this tradition dates back to the Ottoman palaces. When the sultan’s children were born, sherbet was sent to the grand vizier, especially on the third day after birth. Again, the visiting statesmen were served puerperant sherbet in gold or silver sherbets.
Postpartum sherbet is named puerperant because it is especially given to mothers who have just given birth. It is not made differently from other types of sherbet. The puerperal sherbet is very easy to make, and thanks to its benefits, it is a drink that is consumed not only during puerperium but all the time. Now let’s take a look at the production of puerperal sherbet.

How is Postpartum Sherbet Made?

Ingredients required to make puerperal sherbet, also known as ‘Kaynar’ in Adana, Antakya and Mersin;

  • 200 gr. puerperal sugar (can be obtained from transfers and confectioners)
  • 1-1.5 cups of granulated sugar
  • 10-15 cloves
  • About 5 glasses of water
  • 3-4 cinnamon sticks

Preparation of puerperal sherbet;

  • First, put the puerperal sugar in the pot and add granulated sugar on top.
  • Crush the cinnamon and add it on top. Crushing is important for the cinnamon to give its aroma.
  • After adding the cloves, add 4 or 5 glasses of water (approximately 1 liter) to the pot.
  • Stir and boil over high heat until there is no sugar in it. This process takes about twenty minutes.
  • Take the boiling syrup (make sure that the sugar has melted) from the stove and leave it outside for twenty minutes and put it in the refrigerator to reach the desired coldness.

How to Drink Postpartum Sherbet and How to Serve it?

  • Strain the cooled syrup and pour it into a glass or bowl of your choice with the help of a ladle.
  • You can sprinkle crushed walnuts on it or you can put almonds if you wish.
  • You can also serve it by adding dessert to the sherbet.
  • You can keep the puerperal syrup in the refrigerator for about two weeks.

The puerperal sherbet, whose tradition has not been broken for centuries, seems to preserve its place for many years to come. Enjoy your meal.

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