Özet:

Sherbet undoubtedly played a pivotal role in enhancing the flavors and colors of Ottoman dining tables. This cherished beverage, widely savored both in the palace kitchens and among the general populace, continues to be a staple on contemporary tables. One of the key factors contributing to its enduring popularity is the fact that sherbet is crafted from readily available fruits such as grapes, quinces, pears, figs, lemons, apples, peaches, plums, apricots, and a plethora of other easily accessible fruits. Another reason for its indispensability is the widespread belief in its health benefits. Sherbet, with its various iterations infused with diverse spices, has consistently catered to a diverse range of consumers. Sherbets prepared in distinctive manners have retained their place not only on dining tables but also as an integral part of ceremonies and events. This study provides a comprehensive examination of the role of sherbet in Ottoman culinary culture. It delves into the significance, presentation, varieties, and domains of consumption from the perspectives of both the sultans and prominent figures of the state, as well as the Ottoman populace. In doing so, it sheds light on the richness of sherbet within Ottoman culinary culture.

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