Abstract:

Abstract The history of sherbet, which has an important place among our traditional drinks, dates back to very ancient times. This beverage had its “golden age” during the Ottoman Empire; has spread to European countries thanks to the many different sherbet types, providing important health benefits and its cooling properties. Sherbet, which is an important product enough to be produced and sold under the legal norm of ottoman law; unfortunately, it does not see the value it deserves today. The reasons for this are Its low awareness, local production and consumption, limited availability compared to soft drinks in the market, lack of standardization in production and having short shelf life. In this context, the purpose of the study is to provide information about the history of sherbet and its importance in Anatolian cuisine, to reveal the physicochemical properties of various sherbets, to explain the problems experienced in its commercialization, to evaluate the impact of new food preservation methods on sorbet to increase its quality and shelf life, and finally to provide suggestions to ensure its widespread use.

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