Demirhindi Şerbeti (Ramazan Yemek Tarifleri)

Banu Atabay’ın Mütevazı Lezzetler® Yemek Kitapları serisinden Demirhindi Şerbeti’nin görsel anlatımı. http://lezzetler.com Yemek Tarifleri, Turkish Cooking Recipes
Tamarind Sherbet hello, from Mütevazi Lezzetler kitchen with love and respects in this section we will try to reintroduce a beautiful sherbet… which is on the agenda in Ramazan… and is almost forgotten “Tamarind Sherbet” but if you want we look the short ingredients list 200 grams tamarind

3 glass of granuated sugar and 2 liters water as you see the ingredients list so short it is an easy to cook drink recipe tamarind is also called “bardaş plum” firstly we wash the dry tamarind we add hot water on it as it can melt

And we wait for 1 hour after 1 hour we make tamarind wait for 1 hour pretty melt now put into the pan to boil as you see well swelled we can also wet it with cold water at the before night

Tamarind, is a kind of plum which is grown in India and Arabia peninsula now we add 2 liters of cold water on it and we boil 25 00:01:52,520 –> 00:01:57,160 we put it on the middle fire, we wait until it boils

Now we add sugar to the sherbet we will boil with sugar for 5-6 minutes and take out from the fire the sherbet is also boiled with sugar now we will take from the fire and filter tamarind sherbet is get cooler

We have prepared such a muslin to filter muslin have never been used however still we wash we place the filter in to the container and the muslin on it and we filter padishah of Ottomans Suleiman the Magnificent… has liked this sherbet very much

Especially it is prefered in the hot Ramazan month… because it reduce sense of waterlessness and ve it is good for digestion now we will transfer it to a decanter, cool in the fridge and we will consume well as you wish you can add spicies like vanilla

Very nice sherbet it is a good alternative instead of drinks containing gas, imitation drinks now i don’t ask that if you cook or not i am sure you will cook please cook and remember Mütevazi Lezzetler, good bye…

KAYNAK