Red Poppy sherbet

February 29th, 2012 § 1

The Red Poppy or papaver rhoeas or sometimes called as corn poppy is growing in fields and meadows, has petals of a rich scarlet colour. In some eastern literatures it is considered as the eternal lover wild flower.

These beautiful scarlet coloured wild flowers are the forerunner of the spring!

  • 1 cup red poppy petals (cut the black spots at the base with a scissor)
  • 3/4 cup sugar
  • 3 cup water
  • 1 lemon juice
  • 1/2 t grated fresh ginger (optional)
  • Pick the petals of the red poppies and wash them.  The dark spots at the base of the stem must be removed as it contains lower doses of thebaine that puts in action.


    Put the scarlet petals into a bowl. Add lemon juice and grated ginger. Knead with hands well.

    Put the petal dough into a pot. Add water and sugar and boil for 5-10 minutes.

    Filter the petals and let it cool.

    Place the red poppy extract in a jar and store in refrigerator.

    While serving as a cold drink, add extra water to each glass. You can put soda water instead of water. Always serve with ice.

    For cocktails, add one dose of vodka to your poppy sherbet.

    Use it as syrup, for the cake bases.

    Mandarin syrup with vanilla

    March 31st, 2011 § 0

    It has many types like satsuma, clementine, tangerine or tangor. Before it finishes in the market, I generally prepeare this delectable syrup.

  • 1 kg mandarine
  • 1 lemon
  • 200 gr sugar
  • 1 vanilla bean
  • Squeeze the mandarines and the lemon. Put them in a pan and add sugar. Bring to boil.

    Split the vanilla bean lenghtwise. With the edge of your knife scrape out the vanilla caviar from inside of the bean. Put the caviar to the pan. But don’t throw this pod away. Use it for your tea as a substitute of sugar.

    Let boil the syrup for 10 minutes stirring time to time. Remove from heat.

    Bottle it and store in a cool place up to two months. You can put this syrup to your desserts or cakes.

    Cinnamon and ginger spiced salep

    March 17th, 2011 § 0

    One of the traditional Turkish hot drink offered generally during winter. Salep is produced from the dried tubers of a kind of orchid native to Turkey. It is beleived to be an aphrodisiac beverage and a remedy for colds, especially coughs. Salep includes starch and mucilage in it, for that reason it gives chewy consistency.

    Besides a hot drink, it is used to make Kahramanmaraş type ice cream to give chewy elasticity or it can be used in other desserts, such as a pudding to give consistency.

    Nowadays instant salep mixes are at the market with artificial flavorings and substitutes the salep flour.

    • 1/2 cup milk
    • 2 t salep flour
    • 1 t sugar (optional)
    • 1 cinnamon stick
    • cinnamon
    • ginger
    Place milk in an open pan. Add salep, cinnamon stick and sugar. I prefer without sugar as I don’t like to drink beverages with sugar. Stir constantly otherwise it gets lumpy.
    When it thickens, remove the cinnamon stick and pour it to the cup.
    Sprinkle with cinnamon and ginger. Serve hot immediately.

    Boza (Turkish fermented beverage)

    December 30th, 2010 § 3

    Who remembers the nostalgic cries of boza vendors in winter? Yes it is one of the disappearing treasures of Turkey. The bozavendors were calling “bouzaa” by drawing out the last syllable with their deep voices and carring the boza at their large wooden yoke balanced on their shoulders. The Turkish invention boza beverage is one of our winter favorites for centuries. It is made of slightly fermented wheat and contains low level of alcohol(1%). This healthy and nourishing drink contains vitamin A and B. The rarely found lactic acid is formed during fermentation, which facilitates digestion.

    The word boza derives from its opaque colour(boz).

  • 1/2 kg wheat grains
  • 1 cup sugar
  • 1/2 cup ready boza or 10 gr yeast cube
  • Rince the wheat in cold water three or four times. Soak in water overnight.

    Next day put the soaked wheat in a pressure cooker. Add water until covers the wheat and boil about 40 minutes until the grains are very softened.

    Put them into a food processor and mush them.


    By the help of a cheesecloth sieve them into a big glass bowl, each time by adding water. You should add the water gradually up to 1 cup. The thickness or consistency of the boza will be creamy. Add sugar gradually by stirring with a wooden scoop. Put the yeast cube into a muslin sachet and place it in the glass bowl. After two days when the yeast dissolves, remove the sachet from the bowl. Cover top, time to time stir with a wooden scoop. Do not stir with a metal spoon or scoop as it reacts. Let stay 2 days in a warm place to complete the fermentation. The boza must have a sweet to sour taste.


    When you see the bubbles on the surface, put the glass bowl in the refrigerator. If you don’t keep the boza in a cool place after completing the fermentation cycle, it spoils.

    for top:

  • cinnamon
  • ginger
  • roasted yellow chick peas
  • Pour it into a water glass and sprinkle with cinnamon and ginger.  Serve with roasted yellow chick peas.
    Always serve cold and consume it within 4 days.

    Pomegranate juice ~ and Grenadine

    November 11th, 2010 § 0

    The taste of the pomegranate is sweet, sometimes sweet and sour but pleasant. When you open it, you see hundreds of nectar sacs covered with thin membranes. Its ruby red juice is full of nutrients, because of its antioxidant character; while its seeds add flavour to food.

    Its homeland is in the Himalayas of India and Iran. The Spaniards brought it to the western countries. The pomegranate has a prominent place in Turkish cuisine as Turkey is one of the largest producer.

    In Turkey, we have an old custom to break a pomegranate on New Year’s eve. It is believed that when a pomegranate ceremonially broken on the ground at home, the whole year would be blessed with plenty.The Greeks have the same tradition. In addition to it, in Greece it is customary for a house guest to bring a pomegranate decoration gift when one buys a new house. They have the same tradition during New Year’s period, believing that the decoration will bring wealth.

    • 2 pomegranates (approximately 600 gr)
    • citrus juicer

    Cut the pomegranates into half. Squeeze the half by using a hand citrus juicer and make circular motions. Repeat with the rest.

    Consume immediately.

    For grenadine:

    Squeeze 4 pomegranates as indicated above.

    Put the juice in a saucepan and add 4 T sugar. Bring to a boil. Then simmer for 15minutes. Pour into a sterilized bottle. It can be stored up till three months in the refrigerator.

    Use it for alcoholic coctails or desserts.

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