Almond Koruk Sherbet Product Description and Distinguishing Features: Almond Koruk Syrup is a flavorful fruit syrup traditionally crafted in the Bademli neighborhood of the Dikili district. It is made using unripe grapes from the black Yediveren grape variety, combined with water, powdered white sugar, and aromatic scented geranium (Pelargonium graveolens). Known for its pleasantly tart and tangy flavor, the syrup contains a minimum solid content of 60%. For serving, it is typically mixed in a ratio of 2 parts syrup to 3 parts cold water and enjoyed chilled. Almond Koruk Syrup has deep roots in the culinary heritage of the Bademli neighborhood, where it plays a meaningful role in local food traditions and reflects the cultural identity tied to its geographical origin. Production Method: The preparation of Almond Koruk Syrup involves using unripe grapes from the black Yediveren grape variety, known for its high juice content. The following ingredients are used in the production process: 100 kg of unripe black Yediveren grapes 250 g of scented geranium (Pelargonium graveolens) 25 kg of powdered white sugar 60 liters of water Unripe grape clusters are carefully harvested and placed into large copper cauldrons. Water is poured over the grapes, and they are boiled for around 2 to 3 hours until they become tender. Once softened, the grapes are transferred into cheesecloths and pressed to extract their juice. The resulting foamy liquid is then brought to a boil, and powdered white sugar is added. During this process, any impurities or foam that rise to the surface are skimmed off. After about 3 to 3.5 hours of boiling, when the mixture takes on a deep burgundy color, scented geranium is added to enhance the aroma. The mixture is allowed to cool, and once it has reached room temperature, the geranium leaves are removed and the syrup is bottled. To serve, 2 parts Almond Koruk Syrup are mixed with 3 parts cold water and served well chilled.