Reyhan Sherbet

Filter the cooling sherbet into a jug and cool in the refrigerator. Serve with ice.

Reyhan Sherbet Materials

  • 1 bunch of basil
  • 1 cup powdered sugar
  • ½ teaspoon of lemon salt
  • 6 teeth dry cloves
  • 2 stick cinnamon sticks
  • 5 cups of hot water

In a pot, mix sugar, lemon salt, cloves and cinnamon sticks and hot water until the sugar melts.

Put the basil in the saucepan, close the lid and leave to infuse.

Filter the cooling sherbet into a jug and cool in the refrigerator. Serve with ice.